Lamb steaks with artichokes and cabbage recipe
10 August 2020
- Cuisine: Mediterranean
- Recipe Type: Lamb
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 4
- 2 garlic cloves, grated
- 2 tsp chopped rosemary leaves, plus extra leaves to garnish
- 3 tbsp balsamic vinegar
- 4 tbsp extra-virgin olive oil
- 1 lemon: zest and juice of half; plus half reserved for squeezing
- 4 lamb leg steaks
- 1 tbsp honey (thyme honey if you can get it)
- 6 –8 artichoke hearts from a jar, drained and halved
- 1 drizzle of olive oil, for frying
- 400 g cabbage, such as savoy or cavolo nero, finely shredded
- 1 pinch each of sea salt and freshly ground black pepper
- Put the garlic, rosemary, balsamic vinegar, extra-virgin olive oil, lemon zest and juice into a shallow dish or baking tray. Season with salt and pepper and add the lamb steaks.
- Toss to coat in the marinade, then cover and let marinate in the fridge for at least 2 hours or ideally overnight.
- When ready to cook, heat a griddle pan over a medium–high heat until hot. Add the lamb and cook for 4 minutes on each side.
- Meanwhile, stir the honey into the leftover marinade and spoon a little over each lamb steak as it cooks.
- When the lamb is almost cooked, add the artichoke hearts to the pan and drizzle with a little of the marinade. Leave to char for 1 minute, then turn and cook the other side.
- Remove the lamb and set aside to rest for 4–5 minutes.
- Heat a drizzle of olive oil in a frying pan over a medium heat, then add the cabbage and a squeeze of juice from the reserved lemon half. Season with salt and pepper and allow to wilt until just tender.
- To serve, place the cabbage in the centre of each plate, sit a lamb steak on top and spoon the artichokes and any pan juices around the sides. Scatter over a few rosemary leaves to finish.
This recipe is from Ainsley’s Mediterranean Cookbook by Ainsley Harriott (Ebury Press £20). Photography by Dan Jones.