)
- Prep in:
- 10 mins
- Cook in:
- 5 mins
- Serves:
- 2
Method
- Put the lamb on a chopping board and rub a little olive oil all over and season with salt and pepper.
- Mix all the dressing ingredients together and season. with salt and pepper, then prepare the salad ingredients and set aside while you cook the lamb steaks.
- Heat a non-stick griddle pan until very hot. Cook for two minutes on each side for medium rare, or longer if you like your meat more ‘well done’. Allow the meat to rest.
- Using the cooked potatoes as a base, add the remaining salad ingredients, pour over the dressing and toss thoroughly. Transfer to a plate or shallow bowl and add the lamb steaks on top.
Ingredients
250g salad potatoes (such as Charlotte), boiled, cooled and quartered or cubed
2 boneless lamb leg steaks
1 teaspoon olive oil
½ small celeriac, peeled, then shaved using a peeler (or a mandolin)
A large handful of fresh watercress, rinsed
1 red chicory, cut into wedges (optional)
A few sprigs of fresh dill leaves, chopped
2 tablespoons fresh pomegranate seeds
For the dressing:
3 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
½ teaspoon runny honey