Make sure you use really lean lamb leg steaks or fillet and remove any visible fat before cooking them. It’s well worth the time spent marinating the meat as it not only adds flavor, but it tenderises it too.
- Put the lamb steaks in a shallow dish with the garlic, herbs and lemon juice. Season with salt and pepper and turn them over in the marinade. Cover and leave in a cool place for 30 minutes.
- Cook the lamb steaks under a hot grill for 4–5 minutes each side until browned on the outside and cooked to your liking inside. Alternatively, cook in a ridged griddle pan or over hot coals on a barbecue.
- Meanwhile, make the Greek salad: mix together the cucumber, tomatoes, red onion and green pepper in a bowl. Scatter with the chopped herbs and toss lightly in the dressing. Drizzle with balsamic vinegar.
- Serve the hot lamb steaks immediately with the Greek salad.
Step it up…
For dinner on Steps 3 and 4, serve with 400g boiled new potatoes and 100g tzatziki. This will add 18g carbs and 2.8g fat per serving.
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For more information regarding the Steps please contact a Consultant.