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lamb

Lamb and lettuce cups


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Serves

4

Prep Time

10

Cook Time

10

Ingredients

600 g lamb round or topside steaks
1 tbsp soy sauce
1 Lebanese cucumber, halved lengthways and sliced
0.5 small red onion, sliced
1 small red capsicum, seeds removed and thinly sliced
1 avocado, cut into chunks
0.5 cup mint leaves
1 large butter lettuce, leaves separated and washed
2 tbsp sweet chilli sauce
2 tbsp lemon juice

Method

1 Brush the steaks lightly with a little oil. Season with pepper and brush each with soy. Preheat the barbecue flat-plate or char-grill pan to hot before adding the steaks.
2 Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3 Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving.
4 To serve thinly slice the lamb steaks. Combine with the cucumber, red onion, capsicum, avocado and mint leaves. Place into the lettuce leaves. Combine the sweet chilli sauce and lemon juice and drizzle a little over the top of each.

Tips

1 To make the lettuce leaves really crisp, put the leaves in a bowl of iced water for 15 minutes or so. Pat dry with absorbent paper.
2 Replace the lamb steaks with lamb eye of shortloin/backstrap or lamb fillet/tenderloin if you like.
3 Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.