This low-in-salt juicy lamb dish will satisfy the whole family
- 4 lamb leg steaks, about 140g/5oz each
- 4 tbsp olive oil
- 1 large red onion, finely sliced
- 250g pack cooked beetroot, rinsed and chopped into small chunks
- 410g can chickpeas, packed without salt, drained and rinsed
- 50g rocket or watercress
- handful mint or coriander leaves, roughly chopped
MethodSeason with black pepper and turn them so they are coated with the oil.
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 rosemary sprig, leaves chopped
- 1 lamb leg steak
- 3 new potatoes, cut in half lengthways
- 1 garlic clove, slightly bashed
- 75ml lamb or beef stock
- 1½ tsp redcurrant jelly
- 100g pack sliced runner bean
- small knob of butter
- 2 tsp finely chopped mint
- Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
- Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
- Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
- Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
- Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
- Serve the lamb with the potatoes and beans, and the sauce spooned over.
- 2 lamb leg steaks
- 1 garlic clove, crushed
- 1 tbsp olive oil, plus extra for drizzling
- ½ tsp smoked paprika
- 1 red chicory head, separated into leaves
- 280g jar chargrilled artichoke, drained but a little liquid reserved
- ½ x 100g bag watercress
- crusty bread, to serve
- Put the lamb in a bowl with the garlic, olive oil, paprika and some seasoning. Mix well then leave for 5 mins.
- Tear the chicory leaves into pieces and mix with the artichokes and watercress. Drizzle over a little of the reserved artichoke liquid.
- Heat a griddle pan or barbecue until smoking, then add the lamb. Cook for 5-6 mins, turning half way. Slice the lamb, arrange on top of the salad and pour over any juices. Serve with crusty bread if you like.
- 100g basmati rice
- ½ stock cube or 1 tsp stock powder
- 4-6 lamb chops, depending on size, or 2 lamb leg steaks
- 1 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 tbsp pine nuts
- 1 tsp each ground cumin and coriander
- 4 dried apricots, chopped
- chopped parsley or coriander
- 1 lemon, cut into wedges
- Put the rice in a pan with water to generously cover, and add the stock cube or powder. Bring to the boil, then simmer for 10-12 mins, until the rice is tender. Drain well.
- Heat the grill and season the steaks or chops. Grill for 3-4 mins on each side until cooked to your liking.
- Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until lightly coloured. Add the garlic and pine nuts, then fry until the nuts are lightly toasted. Stir in the spices, then add the apricots and rice and mix well, heating everything through. Stir through the parsley or coriander and serve with the steaks or chops, adding the lemon wedges for squeezing over.