Lamb Leg Steak with Seasonal Salad

Preparation Time: 10 minutes | Cooking Time: 4 minutes | Serves: 2

Our Butchery and Bakery Manager, Kathryn Timoney, shares her ‘go-to’ recipe for a quick and easy tea in under 15 minutes.


  • 2 x Lamb Leg Steaks
  • Knob of butter
  • Olive Oil
  • Lemon or Lime
  • 1 x can of Chickpeas
  • Spinach
  • Iceburg Lettuce
  • Cherry tomatoes
  • Red Pepper
  • Handful of Raisins
  • Handful of Hazelnuts
  • 1 x Carrot
  • Ground Cumin
  • Smoked Paprika

  1. Add a can of Chickpeas to a roasting tray and sprinkle with Smoked Paprika and Ground Cumin. Stir and pop in a preheated oven (160 degrees) for 10 minutes.
  2. While the Chickpeas cook, season your Lamb Steak with sea salt.
  3. Pour a small amount of Olive Oil into a hot pan and add your Lamb Steaks. Sear for 1 minute on each side before adding a knob of Butter and a sprig of Rosemary.
  4. Cook for 2 minutes on each side while basting with butter. When cooked, leave to rest for 4 minutes.
  5. While the Lamb is resting, combine your salad ingredients (feel free to substitute for your favourites).
  6. Add the roasted Chickpeas to the salad and toss with Olive Oil and a squeeze of Lemon or Lime juice.
  7. Serve alongside your Lamb Steak. Enjoy.

About Blacker Hall Farm Shop

At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

Award Winning Farm Shop and Café

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