Lightly spiced Lamb steaks alongside the fresh, sharp flavours of a warm Greek-style salad, here made into a more substantial side dish through the addition of Quinoa, make for a fairly light, yet very filling meal. Perfect any time of the year.
Michael isn’t the biggest fan of lamb and although I like it I guess I don’t miss not having it in my diet on a regular basis.
That being said from time to time I do get a taste for it and as a result I need to also challenge to make sure it’s something that will be enjoyed by both of us. Today was a Lamb Day.
You may have already noticed that I often end up heading for the Mediterranean when I’m not sure what to make and tonight was no difference. Though rather than sticking to my usual comfort zones in Italy and Spain I went further east.
The spicing used for the Lamb is inspired by Greece – a simple mixture of lemon, garlic and olive oil, along with the warmth of thyme. It works perfectly when combined with a Greek-style salad, mixed with Quinoa to make a meal, and went down a treat.
Even Michael cleared his plate, which is very much a sign of success. Though I’m not surprised about that as this tastes great and I could have had seconds.
- 1 tbsp Olive Oil
- 1 clove Garlic, peeled and crushed
- 1 Lemon, juiced and zested
- ½ tsp Dijon Mustard
- 2 sprigs Fresh Thyme, leaves removed and chopped
- 1 tsp Dried Oregano
- 1 tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
- 300 g Lamb Leg Steaks
- 125 g Quinoa
- 1 tbsp Extra Virgin Olive Oil
- 1 Lemon, juiced and zested
- 2 tsp Pomegrante Molasses
- 1 tsp Sea Salt Flakes
- 1 tsp Freshly Ground Black Pepper
- ½ Red Onion, peeled and chopped
- 100 g Cherry Tomatoes, halved
- ½ Cucumber, chopped into cubes
- 125 g Feta Cheese, crumbled
- 10 Mint Leaves, finely chopped
Mix together all of the marinade ingredients in a bowl or zip-lock bag. Make sure they're well combined before adding in the lamb steaks then marinading in the fridge for at least 2 hours. Remove from the fridge and bring to room temperature before cooking.
Cook the Quinoa according to the packet instructions. I tend to use a weak vegetable stock rather than water to add a little more flavour - but it's up to you whether you do that or not. Allow to cool slightly.
Meanwhile make a dressing for the quinoa by mixing together the olive oil, lemon juice, lemon zest, pomegranate molasses, salt and pepper.
When the Quinoa is cooked drain and allow to cool slightly before mixing with the tomato, cucumber, onion and feta. Pour over the dressing and add the chopped mint, before mixing again and then diving between two bowls.
Heat a griddle pan until very hot. Remove the excess marinade from the lamb before cooking for 2-3 minutes on each side - depending on how well cooked you like it. Once cooked cut into thick slices and serve on top of the quinoa salad.