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Try this fresh tasting recipe for something a little lighter in the Summer months.
Ingredients to serve 4
• Put 1 tablespoon of both the orange and lemon zests, the lemon juice and juice of half the orange into a dish. Add the cinnamon and garlic olive oil. Mix together and coat the lamb steaks all over with the marinade. Cover and leave to stand at room temperature for at least 30 minutes.
• Prepare the salad: Mix together the tomatoes, red onion, parsley, mint, cumin, juice from the second lemon, olive oil and seasoning.
• Pre-heat the barbecue or griddle pan. Drain the lamb chops and remove any excess marinade. Cook for 1½ minutes on each side. Lower the heat and continue to cook according to taste and the thickness of the meat. Season with salt and pepper. Leave to rest for 2 minutes.
• Serve with the tomato salad and bread.
Tip: The meat will be even tastier if you leave it to marinate for longer. Remove from the fridge 30 minutes before cooking.