Lamb Buddha Bowl With Salsa Verde
Preparation time: 10 minutes Cooking time: 10 minutes Oven temperature: 200oC/ gas mark 5 Serves: 4 Always wash your hands after handling raw meat Ingredients: 2 large sweet potatoes, scrubbed and cut into wedges 1 teaspoon oil Black pepper 4 Northern Ireland Farm Quality Assured lamb leg steaks 4 large handfuls of baby spinach leaves […]
Preparation time: 10 minutes
Cooking time: 10 minutes
Oven temperature: 200oC/ gas mark 5
Always wash your hands after handling raw meat
- 2 large sweet potatoes, scrubbed and cut into wedges
- 1 teaspoon oil
- Black pepper
- 4 Northern Ireland Farm Quality Assured lamb leg steaks
- 4 large handfuls of baby spinach leaves
- 1 can chickpeas, drained and rinsed
- 250g cherry tomatoes
- 1 head of broccoli, trimmed into florets and lightly blanched
- 250g ready cooked baby beetroot
- 100g Feta cheese
Ingredients for salsa verde
- 1 garlic clove, crushed
- A small handful of chopped fresh mint
- A small handful of chopped fresh coriander
- ½ small red onion, finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil
• Place an oven tray into a hot oven to heat while you brush the sweet potato wedges with oil and sprinkle with a little pepper, lay the wedges onto the hot tray and return it to the oven for 20 minutes until the wedges are crisp and tender.
• Heat a char-grill pan, brush the lamb steaks with a little oil and sprinkle with pepper, grill the lamb steaks for 2 minutes on either side.
• Remove the steaks, place onto a plate, cover with tin foil and rest for 5 minutes before slicing.
• To make the salsa verde, simply mix the ingredients together and set aside for a few minutes, allowing the flavours to infuse.
• Arrange the sweet potato wedges with spinach leaves in serving bowls, top with chick peas, cherry tomatoes, broccoli and beetroot.
• Arrange slices of lamb on top, drizzle with salsa verde and crumble with Feta cheese. Serve immediately.