Griddled Lamb Steaks with Warm Potato Salad
10 minutes prep, 5 minutes cook
Serves 2
Ingredients
250g salad potatoes, cooked and quartered
lamb steaks
½ celeriac, peeled and shaved
large handful of watercress
1 red chicory, cut into wedges
few sprigs of dill, chopped
2 tbsps pomegranate seeds
For the dressing:
3 tbsps extra virgin olive oil
3 tbsps white wine vinegar
½ tsp honey
Method
Take the lamb steaks out of the fridge, rub a little olive oil into them and season with salt and pepper. Allow to come to room temperature.
Mix all of the dressing ingredients together and season with salt and pepper, then prepare the salad ingredients and set aside while you cook the lamb steaks.
Heat a griddle pan until very hot. Griddle the steaks for 2 minutes on each side (medium rare), or longer if you like your meat well done. Set aside.
Toss the salad ingredients and dressing together thoroughly. Transfer to a plate and place the lamb steaks on top to serve.
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