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


We are no longer accepting comments on this article.

Who is this week's top commenter? Find out now