Grilled lamb Escalope with rosemary butter and chargrilled broccoli
500 gm Al Mawashi Lamb Escalope
1 sprig rosemary, leaves picked
2 garlic cloves, crushed
2 tbsp olive oil
100g/3½oz Tender stem broccoli, blanched and drained
salt and freshly ground black pepper
- Cooking Method
- Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate for at least 10 minutes, or longer if possible.
- Heat a griddle pan until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Griddle for 2 minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest.
- Place the broccoli onto the griddle and cook, turning frequently, until chargrilled.
- serve, place the broccoli onto a serving plate and top with the lamb steak. Drizzle over the melted butter and sprinkle with parsley.