A Beautiful Lamb Steak on a Bed of Mixed Grains, Roasted Red Pepper, Pomegranate and a Lemon Yoghurt Dressing with Rosemary
250g cooked mixed grains (quinoa, barley or rice if you prefer)
2 red onions (peeled and chopped)
2 red peppers (chopped)
4 sprigs of rosemary (picked and chopped)
2 cloves of garlic (crushed)
4 tablespoons of olive oil
200g pomegranate seeds
8 tablespoons of Greek natural yogurt.
1 lemon (cut in half and juiced)
First, marinade the lamb steak in the olive oil along with the garlic, rosemary and a little salt and pepper. Allow to marinade at least two hours before cooking (chefs tip marinade at room temperature).
Pre heat the oven at 180 and add the peppers and onions to a roasting tray with a little olive oil, salt and pepper and mix well. Cook for 10 minutes.
Place two frying pans on the stove, one on a high heat and the other on a medium heat. In the hot pan add the lamb and allow to cook for a few minutes on each side depending on how you like it to be cooked.
In the other pan add a drizzle of olive oil and the grains. Whilst these are cooking mix together the yogurt and lemon dressing.
By this stage all the ingredients should be cooked and ready to plate up. Add the grains to the plate, roasted red pepper and onions. Place the lamb steak on top and spoon over the pomegranate and the lemon and yoghurt dressing.