Ingredients
- 4 boneless lamb leg steaks - approximately 150g each
For the marinade
- 2 garlic cloves, peeled and chopped
- 2 teaspoons ras el hanout (Moroccan spices)
- ½ teaspoon chilli powder
- Zest and juice of 1 lemon
- Splash rapeseed oil
- Sea salt (just before cooking)
For the caramelised onions:
- a little rapeseed oil
- 2 large onions, peeled and sliced
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
For the yogurt:
- 1 x 200g tub Greek yogurt
- 1/3rd cucumber, sliced into thin rounds and then sliced again into strips
- Zest and juice of ½ lemon
- ½ teaspoon white sugar
- Large bunch of mint leaves- chopped
- Pinch of smoked paprika optional
- 100g Feta cheese crumbled
For the salad:
- 1 bag fresh spinach, watercress & rocket
- 150g fresh strawberries, hulled and quartered
- 125g pecan nuts, roughly chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 3 tablespoons rapeseed oil
- Handful fresh mint, torn
For the open burger:
- 4 slices sour dough bread sliced approx. 1cm thick
- Splash rapeseed oil
Method
- Combine ingredients for the marinade, cover and leave lamb for minimum 8 hours or overnight in the fridge.
- For the caramelised onions (this can be done in advance) fry onions in a little oil on a low-medium heat and cook slowly for 20 minutes. When onions are softened and golden add the sugar and balsamic and cook for a further 10 minutes until sticky. Season to taste. If prepared in advance- warm when needed.
- For the yogurt, combine all ingredients except smoked paprika in a bowl, cover and leave refrigerated until needed.
- For the salad, combine the spinach, watercress, rocket, strawberries and pecans in a large bowl. Whisk the vinegar and honey in a bowl and gradually add the rapeseed oil. Add the dressing just before serving and season with salt and pepper. Garnish with fresh mint leaves.
- To cook lamb, remove from the fridge 20 minutes before cooking. Season lamb steaks and cook on a prepared barbecue for 6-8 minutes on each side, leave to rest on a warm plate for 5 minutes.
- Whist the lamb is cooking make the open burger; drizzle rapeseed oil over sour dough bread slices and toast both sides directly on the barbecue or in a hot griddle pan.
- Top the bread slices with Feta, warm caramelised onions, then top attractively with sliced lamb. Just before serving, spoon some mint and cucumber yogurt over then top with a sprinkle of smoked paprika (optional).
- Serve with served with strawberry, spinach, mint and pecan salad.
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