Lamb steaks with artichoke salad
- Good Food team
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Serves 2
Easy
Prep: 15 mins
Cook: 10 mins
A star rating of 4.7 out of 5.3 ratingsRate
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A meaty main or lovely lunch that will be ready in just 25 minutes
Keto
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Keto bread
A star rating of 4.8 out of 5.17 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 lamb
leg steaks
-
1 garlic clove
crushed
-
1 tbsp olive oil
plus extra for drizzling
-
½ tsp smoked paprika
-
1 red chicory
head, separated into leaves
-
280g jar chargrilled artichoke
drained but a little liquid reserved
-
½ x 100g bag watercress
-
keto bread
to serve
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Nutrition: per serving
- kcal544
- fat45g
- saturates11g
- carbs5g
- sugars1g
- fibre3g
- protein30g
- salt1.81g
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Method
-
step 1
Put the lamb in a bowl with the garlic, olive oil, paprika and some seasoning. Mix well then leave for 5 mins.
-
step 2
Tear the chicory leaves into pieces and mix with the artichokes and watercress. Drizzle over a little of the reserved artichoke liquid.
-
step 3
Heat a griddle pan or barbecue until smoking, then add the lamb. Cook for 5-6 mins, turning half way. Slice the lamb, arrange on top of the salad and pour over any juices. Serve with keto bread if you like.
Recipe from Good Food magazine, August 2011
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A star rating of 4.7 out of 5.3 ratings
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