Ingredients
1 tbsp boiling water
2 tsp caster sugar
2 tbsp white balsamic vinegar
or any good white vinegar
¼ cup shredded mint leaves
about 5g
1 large Lebanese cucumber
150g
300g sugar snap peas
20g Danish fetta
oil spray
4 x 130g lean lamb steaks
sliced lengthways to make two thin lamb steaks
1 tsp onion powder
Equipment
- 1 saucepan
- 1 vegetable peeler
- 1 non-stick frying pan
- 1 cutting board
Instructions
- Add sugar to boiling water to dissolve. Add vinegar and mint leaves and set aside.
- Using a vegetable peeler, slice cucumber lengthways into long strips and set aside.
- Bring a saucepan of water to the boil and add peas.
- Cook peas for 2-3 minutes until softened but are still crisp (tender crisp). Drain peas and refresh in icy cold water.
- Drain peas again and pat dry. Mix through minty dressing and allow to sit for 5 minutes. Toss through cucumber and crumble over fetta just before serving.
- Heat a non-stick frying pan on medium and spray with oil.
- Spray lamb steaks lightly with oil on both sides and add to the pan.
- Sprinkle onion powder over the lamb steaks and cook for 2 minutes.
- Turn steaks over and cook for 1 minute.
- Remove steaks from the pan and rest on a board for a couple of minutes.
- Serve lamb with pea salad.
Notes
Tip
It’s best to make the salad just before serving as the vinegar in the dressing will discolour the peas if left for too long (5-10 minutes is fine).
Tip
Slicing the lamb steaks lengthways to make two thin steaks gives you a quicker cooking time and juicy steak.
