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Griddled lamb steaks with Greek salad


  • 2 Scotch Lamb gigot (leg) steaks
  • salt and pepper

For the salad

  • 2 large tomatoes cut into ckunks
  • 1/2 small cucumber, peeled and cut into chunks
  • 1 small red onion very thinly sliced
  • 50g kalamata olives
  • 50g feta cheese, broken into small pieces
  • leaves from 2 sprigs oregano, roughly torn
  • black pepper and olive oil to dress

Cooking Method

  1. Mix together all the salad ingredients except the oil.
  2. Heat a non-stick griddle pan to medium/hot. Lightly season both steaks and place them on
  3. the hot pan at a diagonal to the stripes for 2 to 3 minutes then turn 90 degrees to achieve a criss-cross pattern. Turn and cook the other sides in the same way, 2-3 minutes, then a further 2-3 minutes or until the lamb is cooked to your liking. (Remove the steaks to a warm oven for 5-10 minutes if you prefer the lamb to be well done.)

Butcher's Tips

Serving Suggestion
Dress the salad with a good extra virgin olive oil and serve with the gigot steaks and warm crusty bread.

Kcal 424
Fat 21.8g
Protein 49.5g
Carbohydrate 7.8g
Sugar 7.1g
Salt 2.7g

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