Quick Recipe: Tequila sunrise lamb salad

2 lean lamb leg steaks, cut into thin strips

1 orange, juice and rind

150ml (pt) tequila

2x15mlsp (2tbsp) grenadine syrup

1 orange, peeled and segmented

Handful salad leaves

1 pomegranate, seeds removed

Place lamb steak into a shallow dish; add orange juice and rind, and tequila. Cover and marinade in fridge for two to three hours. Pre-heat a griddle or frying pan, drain the lamb and reserve the marinade. Cook in hot pan for four to five minutes until the strips are browned.

Remove the steak from the pan and add the marinade, bring to the boil and add grenadine syrup. Reduce slightly.

Into two bowls layer the orange segments, salad leaves and lamb strips. Drizzle over the hot tequila sauce and garnish with pomegranate seeds – drizzle with extra grenadine if you wish.