Lamb leg steak salad, tomato and black beans with chilli and orange dressing

  • medium
  • 2
  • 45 minutes
Not yet rated

This beautiful lamb leg steak salad recipe from Russell Brown offers a fresher, more zingy take on lamb. Tomato and black beans are served with orange segments for a refreshing dish, with a hint of chilli adding warmth to the dressing.

First published in 2017




Lamb leg steaks


Chilli and orange dressing

To serve

  • 4 tomatoes, ripe
  • 20g of rocket, or watercress
  • 1 tsp oregano, roughly chopped


Start by sweating the sliced shallot and garlic in a little olive oil, adding a touch of salt to help bring the moisture out of the vegetables
When the shallot starts to soften, add the stock and reduce by three quarters. Add the beans and warm through, season to taste and put to one side
Segment the oranges over a small bowl to catch the juices, squeezing any juice from the leftover skins. Strain the juice into a small pan and reduce to around 20ml
In a separate bowl, whisk together the honey, mustard and vinegar then whisk in the olive oil. Add the reduced orange juice and chilli and season to taste
Heat a heavy-based frying pan and add a little olive oil. Season the lamb steaks generously with salt and fresh black pepper on one side only and place the seasoned side down in the pan. Cook for 3 minutes
Season the second side and turn, cooking for a further 3 minutes, then add the butter and oregano and baste the steaks. Transfer to a plate and pour over the oil and butter from the pan. Allow to rest while you finish the salad
Mix the beans with the orange segments and a little of the dressing. Tip the beans onto a serving plate
Cut the tomatoes into wedges, scatter over the beans then add half the rocket leaves. Slice the steaks and arrange the slices over the salad, adding the remaining leaves and spooning over the dressing. Finish with a sprinkle of salt and the chopped oregano
  • 4 tomatoes, ripe
  • 20g of rocket, or watercress
  • 1 tsp oregano, roughly chopped
First published in 2017

Russell Brown has achieved Michelin stardom on his own terms, impressing inspectors with his honest, unfussy creations and sound approach to restaurant management.

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