Ingredients
4 leg of lamb steaks
For the marinade:
2 lemons, halved and juiced
100ml/3½fl oz olive oil
3 sprigs of rosemary
seasoning
2-3 beetroot, cooked
30g/1¼oz wild rocket
400g/14oz tin of haricot beans, washed and drained
2 oranges, segmented and juice reserved
90ml/6tbsp virgin olive oil
1 tsp Dijon mustard
pinch of sugar
1 tbsp chives, finely chopped
Method
1. For the marinade, mix the lemon halves, lemon juice and olive oil in a bowl. Add the rosemary and season to taste. Coat the lamb steaks in the marinade and leave in the bowl for 20 to 30 minutes.
2. Heat a griddle pan and cook the lamb for about 3 minutes on both sides.
3. While cooking, slice the beetroot and arrange around the edge of a serving plate. Add the rocket leaves and beans and decorate with the orange segments.
4. For the dressing, mix the olive oil with the remaining orange juice in a jug. Spoon in the mustard and sugar and stir well.
5. Place the lamb in the centre of the plate, drizzle with the dressing and top with chives.
