Rosemary-Charred Lamb Steak with a Red Pepper, Garlic and Honey Dressing and Leek Ribbons

Pan-seared rosemary lamb served with a smooth red pepper honey dressing and smoky charred leek ribbons.

Lamb Main Course High Protein Gluten Free

Estimated Nutrition

Calories

878.5

kcal / serving

878.5 kcal total

Carbs

18.2g

per serving

18.2 g total

Fat

72.4g

per serving

72.4 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

200

Lamb Leg Steak

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

Rosemary

freshly chopped

clove

Garlic

crushed

OilsFats

Olive Oil

for frying the lamb

Olive Oil

for the dressing

Olive Oil

for drizzling

Other

Honey

Vegetables

piece

Red Pepper

chopped

0.5

piece

Leek

sliced into long ribbons

Method

Preheat the oven to 180°C.

Heat olive oil in an ovenproof frying pan and fry the seasoned lamb steak for five minutes.

Flip the lamb and transfer the pan to the oven for five minutes.

Remove lamb from the oven, cover with foil, let it rest for five minutes, and then slice.

Sauté red pepper and garlic in olive oil in a saucepan for five minutes until soft.

Add honey and seasoning to the peppers, then blend until smooth.

Rub leek ribbons with olive oil and chargrill in a hot griddle pan for four minutes.

Plate the leeks, top with lamb slices, and pour the dressing over the dish.