Grilled lamb steaks with herby salsa Recipe

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  • Healthy








15 min


20 min

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.

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Top Tip

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.