Lamb Valentine Steaks with Beetroot and Goat’s Cheese Salad

Lamb Valentine Steaks with Beetroot and Goat’s Cheese Salad

Ingredients

4 Donald Russell Lamb Valentine Steaks
2-3 sprigs fresh thyme
Sunflower oil

Beetroot and Goat’s Cheese Salad
1 tbsp sunflower oil
1 tsp white wine vinegar
Pinch brown sugar
1/2 red onion, sliced into thin wedges
Salt and pepper
100g pea shoots and watercress
100g freshly cooked beetroot, peeled, cut into chunks
75g goat’s cheese or curd

Lamb Valentine Steaks with Beetroot and Goat’s Cheese Salad

Instructions

Allow the steaks to come to room temperature, pat dry with kitchen paper, and brush all over with sunflower oil.

Heat a large frying pan over a high heat. Cook the Valentine Steaks on the butterflied side first for 2-3 minutes. Add the thyme to the pan, turn the steaks over and cook for a further 2-3 minutes. Remove them from the pan, season with salt and pepper and leave to rest in a warm place on a rack, covered with foil, for at least 5 minutes.

For the salad, combine the oil, vinegar and sugar in a bowl. Add the onions, pea shoots, watercress and beetroot, and mix gently. Season to taste with salt and pepper.

To serve, divide the salad between your plates, and crumble the goat’s cheese over the top. Place the Valentine Steaks onto the plates and serve immediately, with crusty bread.

If you want to make this delicately beautiful dish look even more romantic, mix the goat’s cheese very gently into the salad rather than sprinkling it on top – it gives it a gorgeous blush of pink. Fresh figs, quartered, make a pretty addition, too.

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