Recipe: Lamb steaks with mint and pomegranate

Lamb steaks with mint and pomegranate


Serves 4 

  • half a pomegranate
  • 25g • 1oz mint leaves
  • good olive oil
  • a squeeze of lemon juice
  • sea salt and black pepper
  • 4 x 175g • 6oz lamb steaks (leg or chump) about 2.5cm • 1in thick
  • 100g • 3½ oz rocket leaves


  1. Working over a bowl, extract the seeds from the pomegranate, collecting about 2 tablespoons of juice as you do so. (Alternatively, use prepared pomegranate seeds, crushing a few to extract the juice.) 
  2. Whiz the mint leaves with 6 tablespoons of olive oil, the pomegranate juice, a squeeze of lemon and some seasoning to a textured dressing in a food processor.
  3. Heat a teaspoon of oil in a large frying pan over a high heat, season the steaks on both sides and fry for 5-6 minutes in total until golden, with a slight give to them for medium-rare. Then turn the steaks on their edges to colour the fat, and remove to a warm plate to rest for a few minutes.
  4. Toss the rocket with olive oil and season with a pinch of salt. Drizzle any juices from the resting lamb over the steaks. Arrange the steaks on plates (slice them diagonally if you wish) and serve with the rocket, a scattering of pomegranate seeds and the dressing drizzled over. 


First published in YOU, Mail on Sunday


 

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