Serve our Scotch PGI Lamb Steaks sourced straight from Glebe Farm in the lush Cairngorm's National Park with this easy and impressive meal for two. Don't be put off by the list of ingredients, this is a minimal effort dinner with maximum rewards, and the leftover Salsa Verde Dressing can be stored in the fridge to use another day.
2 Lamb Rump Steaks or 6 Lamb Chops
Salt and pepper
1 pack tender stem broccoli
½ a lemon – both zest and juice
50ml olive oil
Salsa Verde Dressing
2 tbs sherry vinegar or red wine vinegar
1 tbs Dijon mustard
1 shallot, peeled and diced
1 garlic clove, peeled and finely chopped
2 tbs capers, drained
1 small bunch coriander, chopped
1 small bunch dill, chopped
1 small bunch mint, chopped
1 small bunch parsley, chopped
1 lemon juice and zest
50ml olive oil
Some thick Greek yoghurt, we like Rora Dairy
Green leafy salad & tomatoes
Cook the chops to your liking either under the grill, or pan fried. Coat lightly in oil, and 2-3 minutes per side should be enough for a delicious pink toned medium.
Drizzle the oil onto the broccoli and season generously. Pop under the grill for just about the same time as your lamb steaks or chops and when the broccoli is done, sprinkle with the lemon zest and juice.
Combine all the ingredients together to make the salsa – you can add all of these to a blender for an easy option if you don’t want to hand chop, start with the shallot, garlic and capers before adding the soft herbs and oils.
To serve, arrange your lamb and broccoli on a serving plate and drizzle with the salsa dressing and some extra virgin olive oil and a scattering of chopped almonds. Serve with soft warm flatbreads, and a plentiful green salad with some sweet tomatoes, and Greek yoghurt.
The remaining Salsa Dressing can be stored in a sealed container in the fridge for up to 14 days.