I am loving lamb at the moment, it is the perfect hero ingredient for everyday meals, whether you’re flying solo or cooking for a crowd! The beauty about these lamb steaks is that they can be done on either a griddle pan or if the weather is in your favour outside on the BBQ, prep your mango salsa in advance and have it ready to go to make this an even speedier affair!
This recipe is Gluten Free, Dairy Free, Paleo & Whole30.
4 lamb steaks or side loin chops
½ a cucumber, deseeded
4 spring onions
1 red chilli
1 passion fruit
2 tbsp fish sauce
2 tbsp garlic-infused olive oil
Salt and pepper
- Chop the mango and cucumber into small pieces. Slice the spring onions (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 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 enjoy!
This is a sponsored post, you can check out loads more tasty lamb recipes here.