Lamb Steak Salad with Charred Potatoes, Yogurt and Dill Dressing

How to make Lamb Steak Salad with Charred Potatoes, Yogurt and Dill Dressing

Prep Time: 20 minutes        |        Cook Time:  30 Minutes        |        Serves:  4

Ingredients

• 2 cloves garlic, finely chopped
• ¼ cup The Olive Tree olive oil
• 4 x Ready, Set…Cook! lamb leg steaks with rosemary and mint
• Stonemill sea salt and cracked pepper, to season
• 500g The Good Stuff baby white potatoes
• 60g The Fresh Salad Co butter leaf mix
• 60g The Fresh Salad Co baby spinach and rocket
• 200g cherry tomatoes, halved
• 250g The Good Stuff snow peas, halved and blanched

Dressing:

• 1 cup Lyttos Greek style natural yogurt
• 2 tbsp dill, chopped
• 2 tsp Colway dijon mustard
• 1 lemon, juiced

Method

1. Combine garlic and half the olive oil in a bowl and add in steaks. Season with salt and pepper, then set aside.
2. Bring a large pot of water to boil over high heat. Add potatoes and cook for 10 minutes until just tender. Drain. Heat a large chargrill over medium-high heat. Drizzle the potatoes with remaining olive oil and cook for 8-10 minutes on the chargrill until golden. Set aside.
3. On same chargrill, cook lamb steaks for 10-12 minutes until cooked through to your liking. Rest on a plate and cover with foil.
4. Meanwhile, make the dressing by combining all ingredients together in a small bowl.
5. To assemble salad, place salad leaves on a platter and arrange potatoes, tomatoes and snow peas. Slice lamb steaks into strips and lay on top of the salad. Serve with yogurt dressing to drizzle over.

Tip: If you are running short on time, just boil the potatoes until tender, then add to salad, skipping the chargrill step.