A meaty main or lovely lunch that will be ready in just 25 minutes
Prep:15 mins
Serves 2
2 lamb leg steaks1 garlic clove, crushed1 tbsp olive oil, plus extra for drizzling½ tsp smoked paprika1 red chicory head, separated into leaves280g jar chargrilled artichoke, drained but a little liquid reserved½ x 100g bag watercressketo bread, to serve
STEP 1Put the lamb in a bowl with the garlic, olive oil, paprika and some seasoning. Mix well then leave for 5 mins.STEP 2Tear the chicory leaves into pieces and mix with the artichokes and watercress. Drizzle over a little of the reserved artichoke liquid.STEP 3Heat a griddle pan or barbecue until smoking, then add the lamb. Cook for 5-6 mins, turning half way. Slice the lamb, arrange on top of the salad and pour over any juices. Serve with keto bread if you like.
