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Sizzled Lamb With Mexican Salsa

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  • 1 red chilli
  • 2.0 tbsp chopped fresh coriander
  • 250.0g ripe vine tomatoes
  • 4 lamb leg steaks
  • 1 small red onion
Servings: 4

  1. Make the salsa: Halve the tomatoes, then squeeze out and discard the seeds – this seems a bit wasteful, but it really intensifies the flavour of the salsa. Finely chop the tomato flesh and onion. Halve, seed and finely chop the chilli. Mix the tomato, onion and chilli in a bowl with the coriander and some salt and pepper. At this point the salsa can be covered and chilled for up to 2 days, but bring it back to room temperature before serving.
  2. Cook the lamb: Season the lamb steaks on both sides and rub with a little olive oil. Barbecue or cook on a hot griddle for 3-4 minutes each side for medium, a little longer if you prefer your lamb well done. Serve each leg steak with a dollop of the salsa, new potatoes and a big crunchy salad.

Estimated Nutrient Breakdown:

Calories: 1,750.50
Weight: 1,160.80g
Total Fat: 115.24g
Saturated Fat: 49.41g
Trans-Fat: g
Monounsaturated Fat: 47.02g
Polyunsaturated Fat: 9.46g
Protein: 150.47g

Cholesterol: 539.78g
Sodium: 472.74g
Calcium: 112.24g
Magnesium: 235.88g
Potassium: 2,898.02g
Iron: 14.82g
Zink: 27.90g
Phosphorus: 1,489.76

Vit A: 133.34
Vit B1: 1.19
Vit B2: 2.01
Vit B3: 51.76
Vit B6: 1.71
Vit B12: 20.16
Vit D: 0.00
Vit E: 0.00
Vit K1: 32.53


Caution: FODMAP
Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,Alcohol-Free,Immuno-Supportive, Low-Carb
Notes: Wild Food Box astonishing ingredient!

Author: BBC Good Food
Tags: Wild Food Box

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