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Griddled Lamb Steaks with Greek Salad

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Try these meaty Scotch Lamb steaks with a Greek inspired salad with crunchy cucumber, juicy tomatoes and crumbled feta for a healthy and satisfying lunch or dinner.

How to cook & Ingredients

10 minutes
10-15 minutes
Serves 2

Kcal 424

Fat 21.8g

Protein 49.5g

Carbohydrate 7.8g

Sugar 7.1g

Salt 2.7g

Ingredients 

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

Cooking Method

  • Mix together all the salad ingredients except the oil.

    1
  • 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.)

    2
  • Dress the salad with a good extra virgin olive oil and serve with the gigot steaks and warm crusty bread.

    3
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