Grilled lamb steaks with herby salsa recipe

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  • Healthy
serves: 4
Skill: easy
Prep: 15 min
Cooking: 20 min
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  • These juicy lamb steaks go great with roast tomatoes and a healthy pomegranate gremolata, which is a fresh herb salsa


    • 4 large tomatoes each cut into 4
    • 4tbs extra virgin olive oil
    • 100g Ruby Red pomegranate seeds
    • Small bunch of flat leaf parsley finely chopped
    • 1 lemon finely grated
    • 1 clove of garlic finely chopped
    • 1 red chilli deseeded and finely chopped
    • 4 lamb steaks 6-8oz each
    • Salt and cracked black pepper
    • Crushed potatoes to serve


    • Preheat the oven to 180ºC/350ºF/gas 4.

    • Arrange the tomatoes in a small roasting tray, season with salt and pepper and drizzle over half the olive oil. Place in the oven for 10 – 15 mins.

    • Mix together the pomegranate seeds, parsley, lemon, garlic and chilli.

    • Put a medium-sized griddle pan on a high heat. While you are waiting for it to heat, coat the lamb with the rest of the olive oil and season well.

    • Griddle the lamb for a couple of mins each side, longer if you like it well done.

    • Take the tomatoes from the oven and place on the side. Once the lamb is cooked leave to rest for a couple of mins in the tray with the tomatoes.

    • Divide the lamb and tomatoes between 4 warm plates, spooning over any of the juices from the tray.

    • Sprinkle over the pomegranate gremolata and serve with crushed potatoes.

    Top tip for making Grilled lamb steaks with herby salsa

    A good way to remove the juicy pomegranate seeds from the fruit is to cut the fruit into quarters. Put the quarters into a large bowl of water and use your fingers to break the seeds away. Scoop out the skin and pith then drain the water away.

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