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Rosemary-charred lamb steak with a red pepper, garlic and honey dressing and leek ribbons

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by James Tanner

From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the lamb, heat the olive oil in an ovenproof frying pan, add the lamb steak, season well and fry for five minutes. Flip over and transfer to the oven for five more minutes. Remove from the oven, cover with foil and allow to rest for five minutes and then slice.

  3. For the red pepper, garlic and honey dressing, heat the olive oil in a small saucepan, add the red pepper and garlic and sauté gently for five minutes, or until the peppers are soft. Add the honey and season well. Blend in a liquidiser or food processor until smooth.

  4. For the leek ribbons, rub the leek ribbons with olive oil, heat a griddle pan until smoking hot and chargrill the leeks for four minutes.

  5. To serve, pile the leeks onto a plate, top with the lamb and pour over the dressing.

Ingredients

For the lamb steak

  • 2 tbsp olive oil
  • 200g/7oz lamb leg steak
  • salt and freshly ground black pepper
  • 2 tbsp chopped fresh rosemary

For the red pepper, garlic and honey dressing

  • 1 tbsp olive oil
  • 1 red pepper, chopped
  • 2 garlic cloves, crushed
  • 1 tsp honey
  • salt and freshly ground black pepper

For the leek ribbons

  • olive oil, for drizzling
  • ½ leek, sliced into long ribbons

Shopping List

Rosemary-charred lamb steak with a red pepper, garlic and honey dressing and leek ribbons

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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