Grilled Lamb Steaks with Sesame Zoodles and Summer Salad

By Silver Fern Farms
Grilled Lamb Steaks with Sesame Zoodles and Summer Salad
Preparation Time
25min
Cooking Time
15min
Serves
2-2
Difficulty
Easy
Rating
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Ingredients

  • 1 pack Silver Fern Farms Lamb steaks
  • 150g lettuce leaves 
  • 40g hazelnuts
  • 2 tablespoons of olive oil
  • ½ teaspoon lemon juice
  • Salt & pepper
  • 250g zucchini
  • 250g of green asparagus
  • 250g carrots
  • 1 clove of garlic
  • 3 sprigs of thyme
  • 10g sesame seeds

Method

Remove the lamb steaks from the packaging and let bloom. Finely chop the hazelnuts, mix well with olive oil and lemon juice and season with salt and pepper. Add the lettuce leaves and mix.

Peel the carrots, then cut zucchini and carrots with a spiral cutter in a spaghetti shape. Cut the asparagus stalks in half. Peel the garlic and chop finely.

Blanch the asparagus stalks for about 2 minutes, rub them with a little olive oil and spread them on a griddle. Cook for about 5 minutes on the hot grill.

Meanwhile, heat the remaining olive oil in another pan, add the garlic with the thyme leaves and the vegetable noodles and fry for about 5 minutes. Take the pans off the heat, cut the asparagus roughly and mix with the "Zoodles". Season with salt and pepper and sesame seeds.

Rub the lamb steaks with oil, season with salt and pepper and for 5 minutes on each side (medium-rare). Place on a plate, cover and leave to rest for 5 minutes.

Serve with salad and "Zoodles".

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