A meaty main or lovely lunch that will be ready in just 25 minutes
Ingredients
- 2 lamb leg steaks
- 1 garlic clove, crushed
- 1 tbsp olive oil, plus extra for drizzling
- ½ tsp smoked paprika
- 1 red chicory head, separated into leaves
- 280g jar chargrilled artichoke, drained but a little liquid reserved
- ½ x 100g bag watercress
- keto bread, to serve
Method
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Put the lamb in a bowl with the garlic, olive oil, paprika and some seasoning. Mix well then leave for 5 mins.
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Tear the chicory leaves into pieces and mix with the artichokes and watercress. Drizzle over a little of the reserved artichoke liquid.
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Heat a griddle pan or barbecue until smoking, then add the lamb. Cook for 5-6 mins, turning half way. Slice the lamb, arrange on top of the salad and pour over any juices. Serve with keto bread if you like.