Lamb with mango, chilli and mint salad

Lamb with mango, chilli and mint salad preparation time Serves: 4
Lamb with mango, chilli and mint salad cook time Cook: 45 mins
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    • measuring spoons
    • Chopping boards
    • grill pan
    • tongs
    • tin foil
    • Chopping board
    • knife
    • mixing bowls
    • mixing spoons
    • Lemon juicer
    • grater
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    • 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


    • 1 Lime
    • 2 x 15 ml (2 tbsp) Olive oil
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    • 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.