Lamb steaks are a much cheaper option than cutlets and, providing you don’t overcook them, they’re delicious and juicy.
4 boneless lamb leg steaks
sea salt and ground pepper
2 tablespoons wholegrain honey mustard or Dijon mustard
2 cups gluten-free breadcrumbs
½ cup freshly grated Parmesan
2 teaspoons finely chopped rosemary
Kale and Mixed Seed Salad
8-10 stems kale
½ teaspoon sea salt
2 tablespoons olive oil
1 tablespoon lemon juice
¼ cup toasted mixed seeds (Available from loose bins at most supermarkets)
Preheat the oven to 180°C fan bake.
Place a baking tray in the oven to heat while you prepare the lamb.
Cut each lamb steak into two pieces through the natural join and trim off any sinew and fat.
Season the steaks and spread one side with the mustard.
Combine the breadcrumbs, Parmesan and rosemary on a large plate and season with salt and pepper.
Put the lamb, mustard side down, in the crumbs and press to adhere.
Place crumb side up on the hot baking tray and roast for 10 minutes.
Transfer to plates and serve with the following kale salad.
Cook’s Tip: I process a whole loaf of bread and keep the extra crumbs in the freezer so I always have them on hand. (I used Vogels (gf) seed loaf.)
Kale and Mixed Seed Salad:
Strip the kale leaves off the stems and rip into large pieces. Place in a bowl along with the salt and scrunch between your fingers.
Add the olive oil and lemon juice and toss to coat all the leaves.
Add half the seeds and gently combine.
Place in a serving bowl and top with the remaining seeds.