Meals and Courses

Grilled Lamb with Kale and Spicy Tomato Salsa

cook 10 mins
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 teaspoon grated lemon rind
  • 4 lamb steaks
  • 250 g (8 oz) curly kale leaves, roughly sliced
  • salt and pepper
  • 300 g (10 oz) ripe tomatoes, deseeded and diced
  • ½ small red onion, finely chopped
  • 1 large red chilli, finely chopped
  • pinch of sugar
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons chopped parsley
  • Combine the oregano, olive oil and lemon rind in a bowl with a pinch of salt and pepper, and rub the mixture all over the lamb steaks. Arrange on a foil-lined grill rack and slide under a preheated hot grill for 6–8 minutes, turning once, until cooked to your liking.
  • Meanwhile, cook the kale in a large pan of salted boiling water for 5–6 minutes, until tender.
  • Combine the salsa ingredients in a bowl and season to taste.
  • Heap the kale on to serving plates, then arrange the lamb on top and serve with the salsa.
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