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Lamb with mango, chilli and mint salad

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.