A quick and healthy mid week meal.
What you need:
4 boneless lamb steaks
2 tbsp olive oil
Handful of fresh rosemary, washed and chopped
250g cherry tomatoes
1 tbsp redcurrant jelly
2 tbsp balsamic vinegar
2 tbsp capers, rinsed and drained
100g feta cheese
1. Rub the lamb with half the oil and the rosemary, and leave to marinate for around 30 mins at room temp.
2. Heat a frying pan until hot then add the lamb steaks and tomatoes. Sear the lamb for 2 – 3 minutes on each side. Then put the lamb and tomatoes on a plate and rest in a warm oven.
3. Add the redcurrant jelly, oil and vinegar to the warm pan and mix together to make a dressing. Add the capers and any juices from the lamb plate.
4. Put the watercress and tomatoes on a plate, slice the lamb and add to the plate. Spoon over the dressing and crumble the feta cheese on top.