Peri-Peri Lamb Leg Steak
Ingredients
- 100g lean boneless lamb leg steak,, trimmed of visible fat
- ½ - 1 teaspoon prepared peri-peri seasoning
- ½ teaspoon rapeseed oil
For the citrus dressing:
- Zest and juice of ½ small lemon
- Pinch of black pepper
- ½ teaspoon freshly chopped parsley (optional)
For the spicy rice:
- 25g frozen peas
- 50g canned sweetcorn and red peppers in water,, drained
- 1 x 250g pack wholegrain golden vegetable microwave rice pouch
To serve:
- 60g tenderstem broccoli,, trimmed and steamed
To garnish:
- Small handful freshly chopped red chillies
Method
Add ½ teaspoon of the peri-peri seasoning and oil to a small bowl, stir together to combine and brush over the lamb leg steak on both sides.
For the citrus dressing, combine all the ingredients in a bowl, lightly whisk together and set aside.
For the spicy rice, put the frozen and canned vegetables into a heatproof bowl. Cover with boiling water and set aside until required.
Heat a non-stick griddle or frying pan over moderate heat until hot. Add the lamb and cook for 6-8 minutes on each side, or until any meat juices run clear. Transfer to a warm plate to rest for 2-3 minutes.
Microwave the golden rice according to the packet instructions. Transfer 125g of the hot rice to a warmed bowl, drain the frozen vegetables and gently stir through the rice with ¼ or ½ teaspoon of the remaining peri-peri seasoning, to taste.
Slice the lamb and arrange in the bowl with the spicy rice and the steamed broccoli. Finish with a drizzle of the citrus dressing and fresh chillies before serving.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 405kcal20% | 13g19% | 4.4g22% | 5.8g6% | 0.73g12% |
| Carbs | Fibre | Protein |
|---|---|---|
| 38g15% | 8.1g34% | 28g56% |
