Home » Lamb Recipes » Lamb with mango, chilli and mint salad
Lamb with mango, chilli and mint salad
Serves: 4
Cook: 45 mins
-
Equipment
- measuring spoons
- Chopping boards
- grill pan
- tongs
- tin foil
- Chopping board
- knife
- mixing bowls
- mixing spoons
- Lemon juicer
- grater
-
Ingredients
- 2 Northern Ireland Farm Quality Assured large lamb leg steaks
- 1 Peeled clove of garlic
- 1 x 5 ml (1 tsp) Olive oil
- Black pepper
Mango salad
- 1 Small red onion
- 1 Mild red chilli
- 2 x 5 ml (2 tsp) Mint leaves
- 2 x 5 ml (2 tsp) Coriander leaves
- 1 Mango
- 1 Bunch of watercress leaves
Dressing
- 1 Lime
- 2 x 15 ml (2 tbsp) Olive oil
-
Method
- Peel the garlic and rub over the lamb steaks. Using your hands, rub the olive oil over the lamb.
- Season the lamb with black pepper. Remember to thoroughly wash your hands after handling raw meat.
- Heat the grill pan and cook the lamb for 3-4 minutes on each side. Remove the lamb from the grill pan and wrap in tin foil to rest for 5 minutes.
- Peel the onion and finely slice. Remove the top of the chilli, cut in half lengthways, deseed and slice finely.
- Finely chop the mint and coriander.
- Peel and remove the stone from the mango and finely slice.
- Place the watercress in a mixing bowl and add the onion, mango, chilli and herbs.
- Zest and juice the lime and pour into a small bowl. Add the olive oil and stir.
- Pour the dressing over the salad and mix.
- Remove the lamb steaks from the tin foil and slice. Serve the lamb on top of the salad.
