Marinated Lamb with Beetroot Salad recipe

  • Serves 2
  • 40 mins to prepare and 20 mins to cook
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Customer recipe by Erika Styles
Added 87 months ago

Mix half the houmous, honey, lemon juice, half the olive oil and seasoning then place the lamb steaks in the mixture to marinade for at least half an hour.
Pre-Heat your grill and place the lamb steaks under the grill for 5 minutes each side then put aside to rest for 5 minuted
Mix the remaining olive oil with the balsamic to create a dressing then toss the salad leaves in the mixture
Place the salad leaves on a plate then add the sliced beetroot
Toast the pitta bread and add to the plate with the rested lamb steaks and cous cous.
Add a dollop of Houmous and you've got a hearty but healthy meal.

I love to slice some of the lamb thinly and stuff in to the pitta with the houmous, a few leaves, a little beetroot and couscous - messy but yummy!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • handful - fresh mint
  • 100g (4oz) - roasted vegetable cous cous (pre-cooked)
  • pitta bread, toasted
  • 200g (7oz) - Houmous (preferably homemade)
  • 1 teaspoon - Honey
  • half - lemon
  • 1 tbsp - extra virgin olive oil
  • lamb leg steaks
  • pinch - salt and pepper
  • 1 tbsp - balsamic vinegar
  • 1 handful - mixed salad leaves
  • cooked beetroot, cur inro wedges

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