Griddled Lamb Steaks with Warm Potato Salad

A simple yet elegant recipe, ideal for a romantic dinner.

  • 250g salad potatoes, cooked and quartered
  • lamb steaks
  • ½ celeriac, peeled and shaved
  • large handful of watercress
  • 1 red chicory, cut into wedges
  • few sprigs of dill, chopped
  • 2 tbsps pomegranate seeds
  • For the dressing:

  • 3 tbsps extra virgin olive oil
  • 3 tbsps white wine vinegar
  • ½ tsp honey
  • Take the lamb steaks out of the fridge, rub a little olive oil into them and season with salt and pepper. Allow to come to room temperature.
  • Mix all of the dressing ingredients together and season with salt and pepper, then prepare the salad ingredients and set aside while you cook the lamb steaks.
  • Heat a griddle pan until very hot. Griddle the steaks for 2 minutes on each side (medium rare), or longer if you like your meat well done. Set aside.
  • Toss the salad ingredients and dressing together thoroughly. Transfer to a plate and place the lamb steaks on top to serve.
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