Photo: Anna Pelzer
Sizzled lamb steaks with warm beetroot salad
7 ingredients
20 min
Serves 4
openrecipes
This low-in-salt juicy lamb dish will satisfy the whole family
Estimated Nutrition (whole recipe, rough)
595
Calories
34g
Protein
37g
Fat
33g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 lamb leg steaks, about 140g/5oz each
- 4 tbsp olive oil
- 1 large red onion , finely sliced
- 250g pack cooked beetroot , rinsed and chopped into small chunks
- 410g can chickpeas , packed without salt, drained and rinsed
- 50g rocket or watercress
- handful mint or coriander leaves, roughly chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes