Lamb Steaks with Artichoke Salad

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 lamb leg steaks
• 1 garlic clove, crushed
• 1 tbsp olive oil, plus extra for drizzling
• ½ tsp smoked paprika
• 1 red chicory head, separated into leaves
• 280g jar chargrilled artichokes, drained but a little liquid reserved
• ½ x 100g bag watercress
• crusty bread, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the crushed garlic clove, 1 tablespoon olive oil and the smoked paprika, then rub the mixture all over both lamb leg steaks. Leave them at room temperature for 15 minutes.

2. Heat a heavy frying pan over high heat until very hot. Cook the lamb steaks for about 4 minutes per side, until well browned.

3. Check the thickest part of each steak reaches at least 145°F (63°C). Transfer to a board and rest for 3 minutes.

4. Meanwhile, put the chicory leaves and watercress into a large bowl.

5. Drain the artichokes, reserving a little of their liquid. Halve any large artichokes and add them to the bowl with a spoonful of the reserved liquid.

6. Drizzle the salad with a little extra olive oil and toss gently to combine.

7. Slice the rested lamb and serve alongside the artichoke salad with crusty bread.