Ingredients
1 lb. lamb arm steaks, 1/2-inch thick
2 Tbspoons extra virgin olive oil
Salt and ground black pepper
1 5-oz. pkg. mixed salad greens with herbs
2/3 cup sliced fresh radishes
1 6-oz. carton plain yogurt
1 to 2 Tbsp. snipped fresh mint
Herbed feta cheese
1 lb. lamb arm steaks, 1/2-inch thick
2 Tbspoons extra virgin olive oil
Salt and ground black pepper
1 5-oz. pkg. mixed salad greens with herbs
2/3 cup sliced fresh radishes
1 6-oz. carton plain yogurt
1 to 2 Tbsp. snipped fresh mint
Herbed feta cheese
Directions
1. Heat grill pan over medium-high heat. Brush steaks with oil; sprinkle lightly with salt and pepper.
Cook steaks for 8 to 12 minutes or until desired doneness (160 degrees F for medium), turning once halfway through cooking.
Cook steaks for 8 to 12 minutes or until desired doneness (160 degrees F for medium), turning once halfway through cooking.
Transfer to cutting board; cover and let rest for 2 minutes.
2. Meanwhile, divide salad greens and radishes among four plates. For dressing, in a bowl combine yogurt and mint; season to taste with salt and pepper.
3. Remove bone from lamb. Cut lamb in strips; place meat on salad greens. Sprinkle with feta; pass yogurt-mint dressing.
Serves 4.
Start-finish: 20 minutes
Source:BHG
Start-finish: 20 minutes
Source:BHG
