Grilled lamb steaks with herby salsa
Skill level: Easy peasy
These juicy lamb steaks go great with roast tomatoes and a healthy pomegranate gremolata, which is a fresh herb salsa
- 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.
- Preheat the oven to 180ºC/350ºF/gas 4.
- 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.
- Mix together the pomegranate seeds, parsley, lemon, garlic and chilli.
- 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.
- Griddle the lamb for a couple of mins each side, longer if you like it well done.
- 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.
- Divide the lamb and tomatoes between 4 warm plates, spooning over any of the juices from the tray.
- Sprinkle over the pomegranate gremolata and serve with crushed potatoes.