Put a new spin on everyone's favourite cucina with this easy weeknight lamb leg steak and Italian-style salad.


  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, finely chopped
  • 1/3 cup (80ml) olive oil
  • 4 x 200g lamb leg steaks
  • Juice of 1 lemon
  • 1 radicchio, outer leaves discarded
  • 100g rocket
  • 400g can cannellini beans, rinsed, drained
  • 1 Lebanese cucumber, thinly sliced into ribbons
  • 40g pecorino, shaved


  1. Combine the balsamic with garlic and 1 tbs oil. Season and pour over the lamb, then set aside for 15 minutes to marinate.
  2. Heat 1 tbs oil in a large frypan over medium-high heat. Cook the lamb for 3 minutes each side for medium, then set aside, loosely covered with foil, to rest for 5 minutes.
  3. Combine lamb resting juices with lemon juice and remaining 2 tbs oil. In a separate bowl, combine radicchio, rocket, beans, cucumber and pecorino. Season, then add dressing and toss to combine.
  4. Slice the lamb and serve immediately with the salad.