Griddled lamb steaks with Greek salad
2 Scotch Lamb gigot (leg) steaks
salt and pepper
2 large tomatoes cut into ckunks
1/2 small cucumber, peeled and cut into chunks
1 small red onion very thinly sliced
50g kalamata olives
50g feta cheese, broken into small pieces
leaves from 2 sprigs oregano, roughly torn
black pepper and olive oil to dress
- Mix together all the salad ingredients except the oil.
- Heat a non-stick griddle pan to medium/hot. Lightly season both steaks and place them on the hot pan at a diagonal to the stripes for 2 to 3 minutes then turn 90 degrees to achieve a criss-cross pattern.
- Turn and cook the other sides in the same way, 2-3 minutes, then a further 2-3 minutes or until the lamb is cooked to your liking. (Remove the steaks to a warm oven for 5-10 minutes if you prefer the lamb to be well done.)
- Dress the salad with a good extra virgin olive oil and serve with the gigot steaks and warm crusty bread.