Griddled lamb steaks with warm potato salad

Griddled lamb steaks with warm potato salad
Prep in Prep in:
10 mins
Cook in Cook in:
5 mins
Serves Serves:
2
Per Serving %RI
KCAL 534 26%
Fat 27g 38%
5.8g 29%
Sugar 7.1g 7%
Salt 0.5g 8%

Method

Take the lamb steaks out of the fridge, rub a little olive oil into them and season with salt and pepper and allow them to come to room temperature.

Mix all of the dressing ingredients and season with salt and pepper, then prepare the salad ingredients and set aside while you cook the lamb steaks. 

Heat a griddle pan until very hot. Griddle for two minutes on each side for medium rare or longer if you like your meat more ‘well done’. Allow the meat to rest. Then, using the boiled potatoes as a base, add the salad ingredients and dressing and toss thoroughly. Transfer to a plate or bowl and add the lamb steaks on top.

Ingredients

250g salad potatoes (such as Charlotte), cooked (boiled) and cooled, quartered or cubed

lamb steaks (refrigerated)

½ small celeriac, peeled, then shaved using a peeler (or a mandolin)

A large handful of watercress

1 red chicory cut into wedges (optional)

A few sprigs of dill, chopped

2tbsp pomegranate seeds

 

For the dressing

3tbsp extra virgin olive oil

3tbsp white wine vinegar

½tsp honey

250g salad potatoes (such as Charlotte), cooked (boiled) and cooled, quartered or cubed lamb steaks (refrigerated) ½ small celeriac, peeled, then shaved using a peeler (or a mandolin) A large handful of watercress 1 red chicory cut into wedges (optional) A few sprigs of dill, chopped 2tbsp pomegranate seeds   For the dressing 3tbsp extra virgin olive oil 3tbsp white wine vinegar ½tsp honey

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