0:15

To Prep

0:22

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

3

AVG RATING

(1 Member)

Grilled lamb steaks with lemon parsley and chilli dressing

Ingredients
    • Method
    • Notes
    1. Step 1

      Place potato in a large saucepan of cold, salted water. Bring to the boil. Boil for 5 minutes. Add corn. Boil for 3 minutes. Add beans. Boil for a further 4 minutes or until all vegetables are just tender. Drain. Return to pan. Cover to keep warm.

    2. Step 2

      Meanwhile, finely grate lemon rind (you need 2 teaspoons). Halve lemon. Remove skin and pith from 1 half and dice the flesh. Juice remaining lemon half (you'll need 1 tablespoon juice). Combine lemon rind, diced lemon, lemon juice, chilli and 3 1/2 tablespoons oil in a jar. Season with salt and pepper. Secure lid. Shake to combine. Set aside.

    3. Step 3

      Preheat a chargrill on medium-high. Brush steaks with remaining oil. Season with salt and pepper. Add steaks. Chargrill for 4 to 5 minutes each side, for medium, or until cooked to your liking. Stir parsley through chilli sauce. Serve lamb and vegetables drizzled with chilli sauce.

    if you want to reduce the heat in this dish, remove the seeds from the chillies.

    For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.

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