- Seared Lamb With Salsa Verde & Pickled Onions.JPG (36.36 KiB) Viewed 226 times
Takes: 30 minutes (plus standing and resting)
Serves: 2
No nutritional information available.
Ingredients
- 2 lamb steaks
- Olive oil, for coating
- Salt and freshly ground black pepper
- Freshly chopped flat-leaf parsley and lemon wedges, to garnish (optional)
For the pickled onions:
- 100ml vinegar
- 1 tbsp brown sugar
- 1 tsp salt
- 1 red onion, thinly sliced
For the salsa verde:
- 45g mixed salad leaves
- Large handful of fresh mint
- 1 garlic clove, roughly chopped
- 20g capers, drained and rinsed
- 1 tsp Dijon mustard
- 6 tbsp olive oil
- 2 tbsp vinegar
Method
1. For the pickled onions, combine the vinegar, sugar and salt in a small saucepan. Bring to a simmer, stirring to dissolve the sugar and salt. Place the onions in a heatproof bowl or jar. Pour over the vinegar mixture, ensuring the onions are covered. Leave to stand for 30 minutes.
2. Meanwhile, make the salsa verde. Place the salad leaves, mint, garlic and capers in a small food processor. Pulse until finely chopped. Stir in the mustard, olive oil and vinegar. Season with salt and pepper. Set aside.
3. Heat a griddle pan over a high heat. Coat the lamb steaks in oil and season with salt and pepper. Griddle for 3 minutes on each side or until cooked to your liking. Rest for 5 minutes.
4. Slice the steak and top with the salsa verde and pickled onions. Serve garnished with the parsley and lemon wedges, if using.
Note: The image above is the closest I could get to that shown with the receipe at source, but it shows broccoli which is not in the recipe nor does it show the onions which is in the recipe.
¡SHARE TOPIC!