Grilled Lamb Leg Steaks with Roasted Veg and Salad
Does this even count as a lamb leg steaks recipe? It’s another convenience-health-food meal. Just open up some packets, slice, cook, snip and shake, and you’ve a tasty, nutritious and healthy meal.
Why lamb steaks? As opposed to lamb chops?
OK, my car is not working at the moment. And shopping anywhere other than places right beside work or home is a bit of a pain.
I mentioned earlier in the week that I wanted to do convenience health food recipes this week. I had intended on doing a vegetarian one, the baked salmon fillet one, and I was going to bake a beef steak – which is kind of food sacrilege. Or at least the way I do it is. But it’s so convenient…
It doesn’t smell up the kitchen. You cook it on thin sliced onions surrounded by chipped (and half cooked) potato. It’s healthy because it’s full of protein, vitamin B12 and iron, and you serve it with a salad.
But what I really like about it is the juices from the steak mix with the juices from the roasted onions and they run around the potatoes making them all yummily salty and giving it that kind of bitterness you get from roasting – that I just love.
But it’s food sacrilege. You totally overcook the steak doing it this way. The steak is not fantastic. And it’s definitely a have-it-with-some-ketchup type of steak by the time you’re done. Sacrilege!
I’m afraid I’m not a foodie. I just really really like eating yummy stuff. And I find lots of stuff yummy.
So yesterday I went to see what they had in the local Eurospar. They did have beef steaks. But they were twice the price of the lamb leg steak. And even I will not commit food sacrilege with steaks that cost more than a tenner. They didn’t have lamb chops.
And do you know what I’m delighted that they didn’t because this worked out great. It’s got a good amount of protein. Not as much as an 8oz beef steak – but still plenty. This meal has about 31g of protein per serving. Which is great.
Also, unlike baking, there is nothing wrong with grilling a steak. You only grill it for three to four minutes on both sides. And then you have a perfectly cooked steak at the end, still full of flavour and the right sort of texture.
You can of course bake a good thick steak and have it turn out great. But I’m talking about baking your normal supermarket packaged steak made for frying – or grilling. It’s wrong to bake them. But so so convenient.
What about the protein?
I told you. It has about 31g per serving.
There is no garlic or onion in this. Just for a change.
You can buy a salad of mixed lettuce, cherry tomatoes, red bell pepper and cucumber in the Supervalu near my work. I haven’t noticed it in other places though so I list the ingredients of that salad. But just use whatever salad is handiest for you. This worked out great though.
This was so simple. And just what I wanted at the end of this week. Hope you like it too.
- 2 lamb leg steaks (about 150g each)
- 4 - 6 baby potatoes
- 1 large carrot, cut in half lengthwise and these halves cut in half
- 4 - 6 raw broccoli florets
- lettuce leaves, snipped to bite-size bits
- 4 - 6 cherry tomatoes, quartered
- 5 cm cucumber, sliced and quartered
- 1 small red bell pepper, stalk and seeds removed, and sliced
- red wine vinegar
- extra virgin olive oil
- herbes de provence
- Turn the oven on to 200 C
- Prick the baby potatoes. Put them in a microwavable container, with the carrot and a couple of spoons of water. Place a lid or cover on the container and microwave on full power for 4 minutes. Allow to cool for a couple of minutes then remove the veg to a plate and quarter the potatoes.
- Grease a baking tin with olive oil. Place the broccoli, carrot and potatoes on it and bake for about 25 minutes. Put the broccoli florets on two dinner plates.
- While the veg are roasting, sprinkle some salt, pepper and herbs on both sides of the steaks.
- To a closable jar add some red wine vinegar with the same volume again of extra virgin olive oil, and a good sprinkling of salt and pepper. Shake vigorously for a a few seconds until it's well combined. Combine a tablespoon or two of this dressing with the lettuce, tomatoes, red peppers and cucumber. Divide in two and place on the dinner plates.
- Place a grill over the the baking tin. Arrange the roast potato and carrots so that they will be under the steaks while they're grilling. Grill the steaks for 3 - 4 minutes on both sides or until the steaks are nicely done. Then divide the veg in two and add each half to a dinner plate with one of the steaks.