Ingredients
·
2 lamb leg steaks
·
1 garlic clove, crushed
·
1 tbsp olive oil, plus extra for drizzling
·
½ tsp smoked paprika
·
1 red chicory
head, separated into leaves
·
280g jar chargrilled artichoke, drained but a little liquid reserved
·
½ x 100g bag watercress
·
crusty bread, to serve
Method
1.
Put the lamb in a bowl with the garlic, olive oil, paprika and
some seasoning. Mix well then leave for 5 mins.
2.
Tear the chicory leaves into pieces and mix with the artichokes
and watercress. Drizzle over a little of the reserved artichoke liquid.
3.
Heat a griddle pan or barbecue until smoking, then add the lamb.
Cook for 5-6 mins, turning half way. Slice the lamb, arrange on top of the
salad and pour over any juices. Serve with crusty bread if you like.
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