Lamb steaks with warm cauliflower, tomato & toasted pine nut salad

Looking at this dish you'd never guess that it only takes half-an-hour to make from scratch! Your guests can't fail to be impressed with these juicy lamb steaks

Serves: 4
Preparation time: 15 minutes
Cooking time: Under 15 minutes

What you need:

4 lean lamb leg steaks
Salt and freshly milled black pepper
30ml/2tbsp extra virgin olive or rapeseed oil
2 small red onions, peeled and finely sliced lengthways
4 medium tomatoes, skinned, deseeded and roughly chopped
50g/2oz butter
2 garlic cloves, peeled and chopped
1 cauliflower, cut into bite-sized florets and cooked until just tender
40g/1½oz lightly toasted pine nuts
1 small bunch fresh flat-leaf parsley, roughly chopped

To serve:

Plain yogurt

What you do:

Place the steaks on a chopping board, season and brush on both sides using half the oil. Cook under a preheated grill for 8-10 minutes (for medium), turning occasionally or until any meat juices run clear. Transfer to a warm plate and cover loosely.
Heat the remaining oil in a heavy bottomed, non-stick frying pan and cook the onion for 3-4 minutes until caramelised and partially softened. Add the tomatoes, toss then transfer to a small bowl and set aside.
Return the pan to the hob and melt the butter over a low heat. Add the garlic, fry gently in the butter for a few seconds, then increase the heat and add the cauliflower. Cook until lightly caramelised, tossing occasionally.
Return the tomato mixture to the pan with the cauliflower, stir through the pine nuts and parsley. Season.
Serve the steaks with the warm salad and a dollop of yogurt.

Quality Standard lamb

Quality Standard lamb is produced to higher standards than required by law with a supply chain which is fully assured and independently inspected at every stage from farm to meat counter. For more recipes visit the recipe club.