Save to your scrapbook
Marinated Lamb Steaks with Mint and Yogurt Dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This recipe uses balsamic vinegar and caper paste to make a tangy, sweet marinade for the tender lamb, served with yogurt and mint dressing.
Serves: 4
Caper paste is great for adding flavour to pasta dishes, or served on toasted French bread, topped with olives and salami as a snack.
The marinade for this lamb has plenty of flavour, so it can handle a juicy and well-structured organic red.
Typical values per serving:
Energy |
1066.92kJ 255.0kcal |
---|---|
Fat | 15.0g |
Saturated Fat | 5.8g |
Sugars | 11.2g |
Salt | 0.6g |
This recipe was first published in Fri Aug 01 01:00:00 BST 2008.
Average user rating