2 x 150g lamb leg steaks, trimmed of all fat
2 small oranges (blood oranges are good)
1 carrot, coarsely grated
2 large handfuls winter salad leaves
small bunch flat-leaf parsley, leaves only
For The Dressing
1 tbsp olive oil
1 tsp balsamic or sherry vinegar
1 small garlic clove, crushed
Heat a griddle until very hot. Rub the lamb steaks with a drop of oil, season, then cook for 5 mins, turning once for a medium steak. Cover with foil and set aside to rest. Cut away the skin and pith of the oranges and thinly slice. Drain off the excess juices.
Whisk together the dressing ingredients and season to taste. Drain any meat and orange juices into the dressing, then toss with the carrot, oranges, leaves and parsley. Slice the lamb and serve on top of the salad.
346 kcalories, protein 32g, carbohydrate 15g, fat 18g, saturated fat 5g, fibre 115g, added sugar none, salt 0.57g