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Minty lamb steaks with grains, orange & pomegranate salad
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4 lamb leg steaks
3 tbsp English mint sauce, plus extra to serve
2 x 250g packs wholegrain rice, freekeh & wheatberries
200g kale, shredded
2 large oranges
2 tbsp sherry vinegar
2 tbsp olive oil, plus 1 tsp
150g pomegranate seeds
1. Place the lamb steaks in a shallow dish. Add the mint sauce and turn the lamb to coat, then leave to marinade briefly while you prepare the salad.
2. Add the grains to a large saucepan with the kale and 2 tbsp water. Cover with a lid and cook over a medium heat for 6-8 minutes until tender. Segment the oranges and set aside. Squeeze any residual juice from the pith into a small bowl, add the vinegar, 2 tbsp olive oil and season, then combine and add to the pan of grains and kale. Keep warm.
3. Preheat a griddle until hot and drizzle with 1 tsp oil. Cook the lamb for 3-4 minutes on each side, depending on thickness (add an extra half minute if you want the meat well done). Rest for 5 minutes before slicing. Divide the salad between four plates, then top with the orange segments, pomegranate seeds and lamb, with a side of extra mint sauce.
Cook’s tip Press any leftover pomegranate seeds through a sieve to make juice for use just as it is, or in smoothies. Alternatively, add to stews, soups and braises for a delicious sweet-sour note. Or just eat the seeds as they are with a toothpick as a juicy snack.
Typical values per serving:
2 of your 5 a day, low in saturated fat.
This recipe was first published in February 2020.