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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...




  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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