No.194 Seared Lamb, Pickled Onion, Mint & Pul Biber

Most of the recipes for lamb I write take time. This recipe, however, is much shorter in time and makes it perfect for a quick midweek meal. Taking inspiration from classic Turkish flavours you might even forget about that meeting you have the next day.

Serves: 3-4

Time: 15 Minutes

Difficulty: Straight Forward

4 Lamb Leg Steaks

1 Red Onion

15 Mint Leaves 

1 teaspoon of Pul Biber

50ml of Red Wine Vinegar

Salt and Pepper

 

1. Thinly slice the onions and cover in the vinegar (you can do this up to 24 hours in advance).
2. Salt and pepper the steaks on both sides.
3. Bring a pan to a high heat and add a little oil. Cook the steaks for 2 minutes on each side.
4. Leave to rest for 5 minutes. Then thinly slice.
5. Serve on a plate with the pickled onions mixed though. Top with the mint and Pul Biber.