Lamb steaks with orange, beetroot and avocado salad Paolo Baja 0 comments

There’s nothing more Australian than lamb, and with the Australia Day Public Holiday just around the corner, we thought it would be a good idea to give you this recipe to brighten up your menu!


4 (600g) lean lamb leg steaks
1 orange
1/4 cup olive oil
2 teaspoons wholegrain mustard
50g mixed salad leaves
450g can baby beetroot, drained, cut into wedges
1/4 cup walnut pieces
1 medium avocado, sliced
50g feta, crumbled


Step 1 Heat a greased barbecue plate or chargrill on medium heat. Cook steaks for 4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Rest for 5 minutes.
Step 2 Peel and segment orange (see note), reserving 2 tablespoons juice. Combine reserved orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
Step 3 Combine orange segments, salad leaves, beetroot, walnuts and avocado in a bowl. Drizzle over half the dressing. Gently toss to combine.
Step 4 Place steaks on plates. Serve with salad mixture and crumble over feta. Drizzle with remaining dressing. Serve.


To segment orange, remove peel and pith. Cut either side of the membrane to release segments. Squeeze membrane over a bowl to catch the juice.


Fat Total 46.00g
Carbohydrate Total 10.00g
Dietary Fibre 6.00g
Protein 37.00g
All nutrition values are per serve.

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