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lamb steaks extra-virgin olive oil celery salt celery red onion tomatoes parsley lemon juice fresh peas sugar snap peas
Viewed: 2 - Published at: 5 years agoIngredients
- 1 1/3 lbs lamb steaks
- 1/3 cup extra virgin olive oil
- 1 tsp celery salt
- 1 stalk celery, trimmed and thinly sliced
- 1/2 medium red onion, thinly sliced
- 3 medium tomatoes, thinly sliced
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- 1 tbsp lemon juice
- 1 cup shelled fresh peas
- 7 oz sugar snap peas, trimmed
Method
- Combine the lamb and 1 tbsp of the oil in a medium bowl and toss to coat. Sprinkle the lamb with celery salt.
- Heat a grill pan on high heat or preheat the grill to medium-high. Cook the lamb for about 3 mins each side or until cooked to desired doneness. Cover and let stand for 10 mins, then slice thickly.
- Meanwhile, for the salad, combine the celery, onion, tomato, parsley, lemon juice and remaining oil in a large bowl and season to taste.
- Add the peas to a medium saucepan of boiling water and boil, uncovered, for 2 mins. Add the sugar snap peas and boil, uncovered, for about 1 min or until bright green. Drain well.
- Add the hot peas and lamb to the salad mixture and toss gently to combine. Accompany the salad with crusty bread or grilled bread slices, if desired.
