Recipe: Lamb Steaks with Pineapple Salsa

Ingredients:

• 4 Pasture Fed Lamb Chops or Butterfly Leg of Lamb
• 2 tbsp oil
• 1 tbsp mustard seeds
• 2 tsp brown sugar
• 1 lime, juiced
• 2 tbsp fresh mint, chopped
• 1/2 small pineapple, finely chopped
• 1/2 red capsicum, finely chopped
• 1/2 small cucumber, deseeded and finely chopped
• 1 red chilli, finely chopped (optional)

Method:

• Remove lamb from fridge and packaging and allow to come to room temperature prior to cooking.
• Heat 1 tbsp oil in frying pan over medium heat.  Add mustard seeds and stir fry until fragrant and starting to pop.  Add pineapple, chilli and sugar and cook for 2 mins.  Transfer to bowl and wipe out pan.
• Season lamb with salt and pepper and heat remaining oil in pan on high heat.  Cook lamb chops for approximately 3-4 mins on each side and then rest.
• Squeeze lime juice over pineapple mixture and stir in capsicum, cucumber and mint.
• Serve lamb with salsa and a side of roast pumpkin and steamed greens.

The salsa is so easy and will go just as well with Pasture Fed Pork Tenderloin, Free Range Chicken Breast or Tuna Steaks.