Recipe: Lamb Steaks with Pineapple Salsa


  • 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)


  • 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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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