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meat and fish | seared lamb with quick mint dressing

Serves 2

This is a beautiful and easy meal, especially if you can griddle it outside on a lovely summer's evening!

Wheat free, dairy free, nut free version...

Ingredients...

Dressing:

Method...

  1. Heat the oven to 170ºC.
  2. Put the tomatoes (keep tomatoes on the vine if using them), peppers and courgette if using, on a baking tray and drizzle with oil.
  3. Bake for approx 30 minutes.
  4. Meanwhile combine all dressing ingredients in a lidded container and shake well.
  5. Heat a pan or griddle, add a little oil to stop lamb sticking and start to grill the steaks.
  6. Grill to your tastes and to suit the thickness of the steak (4-5 minutes on each side is an average time).
  7. Serve them on a bed of the Mediterranean vegetables and drizzle some dressing on top. But give the dressing another shake before using as it's likely to separate.
  8. If you've managed to get a strip of vine tomatoes per person, you can always serve these on top of the lamb or to one side. If not, I tend to mix them in with the other vegetables and serve underneath.

Maybe serve with...

This is lovely just as it is, but you could add a salad if you wished.

For those able to eat wheat...

You could serve this in a freshly baked baguette or chiabatta to make a substantial sandwich, but you'd most likely add less dressing!

For those able to eat dairy...

Like the seared tuna, you could add a little butter to the oil before searing the lamb.

If you have leftover peppers, tomatoes and courgettes try the simple ratatouille or pepper paprikash.


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