Chargrilled lamb leg steak with warm potato and red pepper salad
Russell Brown's chargrilled lamb leg steak recipe is served with a simple chimichurri sauce and warm potato salad.
- Total:
Ingredients
- 2lamb leg steaks
- olive oil
- flaky sea salt
- freshly ground black pepper
- 300g of new potatoes, washed and cut into bite-sized pieces
- 2roasted red peppers, (from a jar or tin is fine)
- 1tsp olive oil
- 1tsp plain yoghurt
- 1tsp mayonnaise
- ½lemon, zest only
- flaky sea salt
- freshly ground black pepper
- 20g of flat-leaf parsley, leaves only
- 10g of oregano, leaves only
- 1garlic clove, smashed and covered in boiling water for 5 minutes
- 1shallot, finely diced
- 30ml of red wine vinegar
- ½tsp chilli flakes
- 50ml of olive oil
- flaky sea salt
- freshly ground black pepper
Instructions
Step 1
To begin, place the potatoes in a saucepan and cover with water, add 2 tsp of salt and bring to the boil. Reduce the heat to a simmer and cook until the potatoes are just tenderStep 2
While the potatoes are cooking, deseed and dice the peppers into 1–2 cm piecesStep 3
Once the potatoes are cooked, drain and allow to cool for a few minutes. Stir in the peppers, then the remaining ingredients. Season to tasteStep 4
For the chimichurri, place all the ingredients except the seasoning in a small blender and blitz to a rough paste, adding a little more oil if necessary to give a thick sauce consistency. Season to tasteStep 5
Heat a chargrill pan or barbecue over a medium heat. Rub the lamb steaks with a little oil, season generously with salt and fresh black pepper on one side only and place seasoned-side down in the pan. Cook for 3 minutes, season the second side and turn, cooking for a further 3 minutesStep 6
Remove the steaks and allow to rest in a warm place for a few minutes before serving with the warm salad and chimichurri sauce