Grilled lamb steaks with spicy mango salsa
Chef: Lamb. Tasty Easy Fun
Prep: 20 mins
Cook: 5 mins
“This dish offers a vibrant alternative to the classic steak dinner. The low fat salsa can be prepared in advance and is a zingy combination that cuts perfectly through the rich lamb.” – Mark Moriarty, 2016 ambassador for the Lamb – Tasty, Easy, Fun campaign’.
4 lamb steaks or side loin chops
½ cucumber, deseeded
½ bunch of scallions
1 red chilli
1 passion fruit
2 tbsp fish sauce
2 tbsp garlic-infused olive oil
Salt and pepper
Chop the flesh of the mango and cucumber into small pieces. Slice the scallions (the white section and ¾ of the green). Deseed the chilli and chop very finely. Place everything into a small mixing bowl.
Cut the passion fruit in half and empty the juice and seeds into the mixing bowl using a small spoon. Add the finely grated zest of 1 lime and 4 tbsp of lime juice. Add the fish sauce, mix and season to taste. Cover and leave to rest in the fridge for at least 30 minutes.
Take the lamb out of the fridge 30 minutes in advance of cooking. Pre-heat a frying pan on a high heat. Brush the lamb with garlic-infused olive oil, season with salt and pepper and place in the pan. Cook for 2 minutes on each side, then reduce the heat and continue to cook depending on your preference and the thickness of the cut.
Serve with the salsa and crusty bread.
The salsa needs to be left to rest so the flavours can mix and develop, and also to create a crunchy-soft effect.
Preparation time: 20 minutes (+ 30 minutes resting time)
Cooking time: 5 to 7 minutes
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