Sizzled Lamb with Mexican Salsa
This vibrant dish pairs succulent lamb leg steaks with a zesty homemade Mexican salsa. The salsa is made with ripe tomatoes, red onion, chilli and fresh coriander for a bright, tangy flavour. The lamb is simply seasoned and cooked on a barbecue or griddle. It's a perfect quick and easy main course, ideal for a summer lunch or a relaxed dinner with friends. The recipe serves four and takes only 20 minutes from start to finish.
Ingredients
- 250g ripe vine tomatoes
- 1 small red onion
- 1 red chilli
- 2 tbsp chopped fresh coriander
- 4 lamb leg steaks
Method
- Prepare the salsa by cutting the tomatoes in half and discarding the seeds to concentrate the flavour. Chop the tomato flesh and the red onion finely. Deseed and finely chop the red chilli. Combine the tomato, onion, chilli and coriander in a bowl, seasoning with salt and pepper. You can cover and refrigerate this salsa for up to 2 days, but allow it to return to room temperature before using.
- Cook the lamb by seasoning the steaks on both sides and rubbing them with a little olive oil. Barbecue or griddle them for 3-4 minutes on each side for a medium result, cooking a little longer if you prefer well-done lamb. Serve each steak with a spoonful of the salsa, alongside new potatoes and a crisp salad.
Nutrition (per serving)
Calories306 kcal
Fat17 g
Saturates8 g
Carbs3 g
Fibre1 g
Protein36 g
Sodium96 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisinemexican
