GRIDDLED LAMB WITH BEETROOT AND BEAN SALAD
GRIDDLED LAMB WITH BEETROOT AND BEAN SALAD
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.