Griddled lamb with beetroot and bean salad Recipe

Griddled lamb with beetroot and bean salad Recipe

  • 4 leg of lamb steaks
  • 2 lemons, halved and juiced
  • 100ml/3½fl oz olive oil
  • 3 sprigs of rosemary
  • seasoning
  • 2-3 beetroot, cooked
  • 30g/1Âźoz wild rocket
  • 400g/14oz tin of haricot beans, washed and drained
  • 2 oranges, segmented and juice reserved
  • 90ml/6tbsp virgin olive oil
  • 1 tsp Dijon mustard
  • pinch of sugar
  • 1 tbsp chives, finely chopped
  1. For the marinade, mix the lemon halves, lemon juice and olive oil in a bowl. Add the rosemary and season to taste. Coat the lamb steaks in the marinade and leave in the bowl for 20 to 30 minutes.
  2. Heat a griddle pan and cook the lamb for about 3 minutes on both sides.
  3. While cooking, slice the beetroot and arrange around the edge of a serving plate. Add the rocket leaves and beans and decorate with the orange segments.
  4. For the dressing, mix the olive oil with the remaining orange juice in a jug. Spoon in the mustard and sugar and stir well.
  5. Place the lamb in the centre of the plate, drizzle with the dressing and top with chives.
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