Pan seared lamb leg steak
Ready in around 25 mins
- Energy: 2702kj (645Kcal)
- Protein: 43g
- Carbohydrate: 45g
- Fat: 27g
- Contains: Milk, Tree Nuts
Preheat oven to 210°C fanbake, bring a pot of salted water to the boil over a high heat
1. TO COOK THE VEGETABLES AND BUCKWHEAT:
Peel and cut ½ the red onion into 1 cm wedges. Place onto an oven tray lined with baking paper. Add the carrot batons and chickpeas to the tray with the onion and drizzle with olive oil and season with salt and pepper. Cook in the preheated oven for 20-22 mins. Rinse the buckwheat in a colander. Add the buckwheat to the pot of boiling water and bring back to the boil over a medium high heat. Once up to the boil reduce to a simmer and cook for 15 mins.
2. TO COOK THE LAMB:
Remove the lamb leg steaks from their packaging and pat dry with a paper towel. Rub all over with 1-2 tbsps of olive oil and season with salt and pepper. Heat a frying pan over a medium high heat. Once the pan is hot cook the lamb leg steaks for 2-3 mins each side for medium rare – slightly longer if you like more cooked. Remove from the heat and rest for 1-2 mins before thinly slicing.
3. TO MAKE THE POMEGRANATE DRESSED ROASTED VEGETABLE BUCKWHEAT:
Add the baby spinach, roasted vegetables, buckwheat, and pomegranate glaze to a serving bowl. Season with salt and pepper and toss to combine.
Divide the pomegranate dressed roasted vegetable buckwheat between plates. Top with sliced lamb, a drizzle of the mint yoghurt and sprinkle with cinnamon roasted almonds.
- 1 pack of lamb leg steaks
- 1 pack of carrot batons
- 1 bag of baby spinach
- 1 pack of chickpeas
- 1 red onion
- 1 pack of buckwheat
- 1 pot of pomegranate glaze
- 1 pot of mint yoghurt
- 1 sachet cinnamon roasted almonds