Recipe

Pan Roasted Lamb Steaks with Tomato Salad

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Pan Roasted Lamb Steaks with Tomato Salad

Succulent and tasty steaks of deboned leg of lamb, pan roasted in a delicious blend of za'atar, garlic, red wine vinegar served with tomato and feta salad and a dollop of tzatsiki.




Ingredients to serve 2

  • 400g x de-boned, butterflied lamb shoulder
  • . x LAMB MARINADE
  • 1 tbsp x red wine vinegar
  • 1 tbsp x olive oil (from your pantry)
  • 1 tbsp x za’atar spice
  • 2 cloves x garlic – peel and chop finely
  • . x TOMATO & FETA SALAD
  • 2 x tomatoes – cut into thick slices
  • 50g x feta – crumble
  • 10g x fresh parsley – chop coarsely
  • 5g x fresh basil – tear leaves
  • 2 1/2 tbsp x olive oil (from your pantry)
  • 1 tbsp x red wine vinegar
  • . x TZATZIKI
  • 3g x fresh mint – chop coarsely
  • 1/2 x small cucumber
  • 100ml x yoghurt
  • 1/2 clove x garlic – peel and chop finely
  • 1/2 tsp x red wine vinegar

Ingredients to serve 4

  • 800g x de-boned, butterflied lamb shoulder
  • . x LAMB MARINADE
  • 2 tbsp x red wine vinegar
  • 2 tbsp x olive oil (from your pantry)
  • 2 tbsp x za’atar spice
  • 4 cloves x garlic – peel and chop finely
  • . x TOMATO & FETA SALAD
  • 4 x tomatoes – cut into thick slices
  • 100g x feta – crumble
  • 20g x fresh parsley – chop coarsely
  • 10g x fresh basil – tear leaves
  • 5 tbsp x olive oil (from your pantry)
  • 2 tbsp x red wine vinegar
  • . x TZATZIKI
  • 5g x fresh mint – chop coarsely
  • 1 x small cucumber
  • 200ml x yoghurt
  • 1 clove x garlic – peel and chop finely
  • 1 tsp x red wine vinegar

Method

Step 1

Make the marinade for the lamb steaks by mixing the following ingredients in a bowl: olive oil, red wine vinegar, za’atar spice, garlic, salt and pepper. See quantities above under Lamb Marinade. Coat the lamb all over with this mixture.

Step 2

Place a large grill pan onto high heat. When it’s sizzling hot, place the lamb steaks in the pan and immediately reduce the temperature to medium heat. Pan roast for 8 to 10 minutes on each side for medium or more if you prefer it well done. Remove and set aside to rest for about 5 minutes. Then cut into slices.

Step 3

Make the vinaigrette (salad dressing) by mixing the olive oil, red wine vinegar, salt and pepper in a small bowl. See quantities above under Tomato and Feta Salad.

Step 4

Make the tzatziki by coarsely grating the cucumber into a colander or sieve set up over a bowl. Grind in some salt and then use your hands to squeeze out as much water as you can. Place the cucumber into a bowl with the yoghurt, garlic, fresh mint and red wine vinegar and mix really well. See quantities above under Tzatziki. Taste and add a little more salt if needed.

Step 4

To serve, divide the lamb slices between the plates. Place slices of tomato on each plate and top with crumbled feta, parsley and basil. Drizzle the tomato with vinaigrette. Add a dollop of tzatziki on the side.