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
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.
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.