Search

Grilled lamb steaks with herby salsa

(2 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Lamb steaks with pomegranate gremolata and roast tomatoes
Lamb steaks with pomegranate gremolata and roast tomatoes
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

These juicy lamb steaks go great with roast tomatoes and a healthy pomegranate gremolata, which is a fresh herb salsa

Ingredients

  • 4 large tomatoes each cut into 4
  • 4tbs extra virgin olive oil
  • 100g Ruby Red pomegranate seeds
  • Small bunch of flat leaf parsley finely chopped
  • 1 lemon finely grated
  • 1 clove of garlic finely chopped
  • 1 red chilli deseeded and finely chopped
  • 4 lamb steaks 6-8oz each
  • Salt and cracked black pepper
  • Crushed potatoes to serve

A good way to remove the juicy pomegranate seeds from the fruit is to cut the fruit into quarters. Put the quarters into a large bowl of water and use your fingers to break the seeds away. Scoop out the skin and pith then drain the water away.

Method

  1. Preheat the oven to 180C/350F/gas 4.
  2. Arrange the tomatoes in a small roasting tray, season with salt and pepper and drizzle over half the olive oil. Place in the oven for 10 - 15 mins.
  3. Mix together the pomegranate seeds, parsley, lemon, garlic and chilli.
  4. Put a medium-sized griddle pan on a high heat. While you are waiting for it to heat, coat the lamb with the rest of the olive oil and season well.
  5. Griddle the lamb for a couple of mins each side, longer if you like it well done.
  6. Take the tomatoes from the oven and place on the side. Once the lamb is cooked leave to rest for a couple of mins in the tray with the tomatoes.
  7. Divide the lamb and tomatoes between 4 warm plates, spooning over any of the juices from the tray.
  8. Sprinkle over the pomegranate gremolata and serve with crushed potatoes.

Your rating

Average rating

  • 2
(2 ratings)

Your comments

comments powered by Disqus

FREE Newsletter