Lamb Steaks with Zucchini, Peas and Mint
  • Prep time: 25
  • Calories: 570
What goes better with lamb than mint! This is a delicious mid-week meal - not too heavy but with heaps of flavour. The zucchini, lemon and mint marry beautifully together, along with the peas. Treat yourself with a crisp lager along side and enjoy! Share your food pics on Instagram #youplateit.
  • 320 Grams of Lamb Steaks
  • 1 Small Bunch of Mint
  • 2 Zucchini
  • 150 Grams of Peas
  • 2 Garlic Clove
  • 1 Teaspoons of Thyme & Oregano (Dried)
  • 50 Grams of White Cocktail Onions
  • 1 Lemon
  • 50 Grams of Danish Fetta

Marinate Lamb:

Peel and mince garlic. Pat lamb dry on paper towel and place in a bowl. Add garlic and dried herbs with 1 Tbs olive oil and season with salt and pepper. Coat lamb well and leave to marinate while preparing remaining ingredients.

Prepare Ingredients:

Wash the fresh produce. Thinly slice zucchini into rounds (use a mandolin if you have one). Cut pickling onions in half and zest lemon. Pick mint leaves (reserving some for garnish), discard stems and roughly tear the leaves.

Cook Lamb:

Heat olive oil in a pan (enough to cover the base). Cook lamb over a medium-high heat for about 8 minutes (depending on thickness), turning once halfway. Remove from heat and set aside to rest for 5 minutes. (TIP: if you prefer, you can lightly cook the zucchini - it's up to you. We kept ours raw for an extra crisp salad).

Prepare Salad:

Combine zucchini, peas, mint leaves (to taste), onions and crumbled fetta in a bowl. Add lemon zest (to taste), lemon juice and 2 Tbs olive oil (extra virgin if you have it). Season with salt and pepper to taste and toss well.

You Plate It:

Slice lamb into desired thickness. Divide salad among plates and serve with sliced lamb. Garnish with reserved mint leaves. Enjoy!