4 Boneless, Lamb Leg Steaks
1 x 60g sachet Cooks Choice
Garden Mint Dry Marinade
Mixed lettuce leaves
1/2 Red Onion (sliced)
Mixed Tomatoes (red, yellow, orange) diced randomly
1 Yellow Pepper (sliced)
Pomegranate seeds (optional)
Salad Dressing: (1/3 Lemon or Lime juice, 2/3 Extra Virgin Olive Oil, Salt & Pepper)
- Place the Lamb Steaks into a large polythene bag. Empty the Cooks Choice Garden Mint marinade into the bag and shake. Move the meat around the bag until evenly coated. Remove from the bag and set aside in the fridge for 10 – 20 mins for the marinade to develop.
Cook on the barbecue or in a pre-heated over 180°C/Gas mark 4 for around 20 – 25 mins until cooked.
- Place all the salad ingredients together in a large bowl and combine together.
Just before serving pour over the salad dressing.
Serve with Crispy Sweet Potato Fries.