Lamb with mango chilli and mint salad

Turn over a new leaf and create mango magic with this luscious lamb salad. Made with succulent Northern Ireland Farm Quality Assured large lamb leg steaks and packed full of zesty flavours it’ll be a ‘toss-up’ who gets the last bite.

Preparation

15 minutes

Cooking

15 minutes

Serves

4

Oven Temp

Hob

Ingredients

2 Northern Ireland Farm Quality Assured large lamb leg steaks
A little olive oil
1 peeled clove of garlic – optional
Salt and pepper

For the Mango salad:
Watercress leaves
1 mango, peeled and finely sliced
1 small red onion, finely sliced
1 mild red chilli finely sliced

For the dressing:
30g (1 oz.) brown sugar
The juice and zest of 1 lime
30ml olive oil
10g (½ packet) mint leaves
10g (½ packet) coriander leaves

Method
  1. Rub the lamb steaks with the peeled garlic clove, a little olive oil, salt and pepper and grill on each side for 3-4 minutes.
  2. Remove from the hot grill pan and cover with tin foil. Rest for 5 minutes while you make the salad.
  3. Combine the sliced mango with the red onion, chilli, mint, coriander and watercress leaves. Put the lime juice and sugar into a bowl and microwave on high for 1 minute to dissolve the sugar, mix in the olive oil and then add into the salad and mix.
  4. Place salad in small piles on serving plates. Slice the rested lamb and place on top of the salad.