GRIDDLED LAMB WITH BEETROOT AND BEAN SALAD
Ingredients
- 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/1¼oz 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
Directions
- 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.
- Heat a griddle pan and cook the lamb for about 3 minutes on both sides.
- 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.
- For the dressing
- mix the olive oil with the remaining orange juice in a jug. Spoon in the mustard and sugar and stir well.
- Place the lamb in the centre of the plate
- drizzle with the dressing and top with chives.

