Name Lamb Steaks with Fruit Side Dish


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* 4 boneless lamb steaks
* 425 g (14 oz) can kiwi fruit slices
* 2 teaspoons curry powder
* 2 tablespoons vinegar
* 1 tablespoon oil
* pinch of ground cinnamon
* 1 orange
* 1 red-skinned dessert apple
* 250 g (8 oz) white cabbage, shredded
* 2 tablespoons flaked almonds, toasted
* 1 tablespoon French dressing

1. Put the lamb steaks in a shallow dish. Drain the syrup from the kiwi fruit, take 4 tablespoons of the syrup and mix with the curry powder, vinegar, oil and cinnamon. Pour over the steaks, cover and leave to marinate in the refrigerator or a cool place for at least 4 hours.
2. To make the fruit side dish, peel the orange and divide into slices, discarding any pith. Cut each slice in half. Core and slice the apple. Mix the cabbage, apple, orange, kiwi fruit slices and almonds in a bowl. Stir together 1 tablespoon of the kiwi fruit syrup and the French dressing and pour over the fruit and cabbage mixture.
3. Remove the lamb steaks from the marinade and drain. Place each steak on a square of foil and pull up the sides, sealing the ends securely to form a parcel. Arrange the foil parcels on the barbecue grid.
4. Grill the parcels over hot coals on the preheated barbecue for about 30 minutes. Unwrap the foil parcels, arrange the lamb steaks on the oiled grid and grill for 5 more minutes, turning once. Serve the lamb with the remaining marinade and the fruit side dish.

Serves: 4

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