Minty Lamb Steaks with Potato and Watercress Salad
By MorrisonsThis recipe pairs classic flavours lamb and mint together to delight your taste buds, and its simple too.This recipe has been kindly provided by AHDBTime and servings
Total time
Servings
Prep time
Cooking time
Ingredients
13 total- 30 ml of balsamic vinegar
- 1 garlic clove, peeled and finely crushed
- 2 tsps of prepared mint sauce
- 4 lean boneless lamb leg or chump steaks
- 15 ml of sunflower oil
- 2 large handfuls of watercress leaves
- 2 spring onions, finely chopped
- 2 sprinkles of black pepper, freshly milled
- 4 tablespoons of low fat greek yogurt
- 0.5 lemon, Grated zest and juiced
- 900 g of small new potatoes, quartered, cooked and cooled
- 2 tablespoons of flat-leaf parsley
- 2 sprinkles of salt
Method
4 stepsStep 1
To prepare the marinade, in a large, shallow bowl mix all the marinade ingredients together. Season. Add the lamb, coat on both sides, cover and set aside.
Step 2
For the salad, in a large bowl mix all the ingredients together, season and set aside.
Step 3
Cook the lamb in a non-stick griddle pan on the hob, or under a preheated moderate grill, or on a prepared barbecue for 6-8 minutes on each side until any meat juices run clear.
Step 4
Serve the steaks with the salad.