Lamb steaks with artichoke salad

 

  BodyChef

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.