Herb & Garlic Lamb Leg Steaks with Blistered Veg Recipe | Abel & Cole

Herb & Garlic Lamb Leg Steaks with Blistered Veg

Cooking time
Gluten-free diets

Tender lamb leg steaks are given a herby bath before being flashed on the barbeque and served up with a riot of summer soaked veg.

Ingredients

  • 4 lamb leg steaks
  • 4 garlic cloves
  • 1 bunch of mint, leaves only
  • 4 rosemary sprigs, leaves only
  • 4 anchovies
  • 5 tbsp olive oil
  • 5 tbsp red wine vinegar
  • Freshly ground black pepper
  • 1 aubergine
  • 2 pointed red peppers
  • 2 tomatoes
  • 2 red onions
  • 2 lemons
  • Sea salt
  • 1 tsp honey
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Method

1. Begin by marinating your lamb leg steaks. You can do this a day in advance for maximum flavour, or you can prepare them whilst your barbeque is heating up.
2. Peel and crush the garlic into a large, shallow dish. Finely chop the rosemary leaves and half of the mint leaves (save half for later) and add those to the dish. Finely chop the anchovies (you can leave these out if you prefer- just add a good pinch of salt instead). Pour in the olive oil and red wine vinegar. Crack in some black pepper. Whisk together.
3. Prick the lamb leg steaks all over with a fork. This will help tenderise them as well as helping the marinade to infuse into the meat.
4. Place the lamb leg steaks into the dish and turn them a few times to coat them in the marinade. Cover. If you are cooking straight away, leave at room temperature. Or pop them in the fridge until you are ready to cook them if you are leaving for a longer marinade.
5. If you are cooking your lamb leg steaks on the barbeque, fire it up. It is ready when the coals have turned grey. If cooking under the grill, turn it to a medium high setting.
6. Whilst the barbeque or grill is firing up, prepare the veg. Trim and slice the aubergine into 2 cm thick slices. Cut the peppers in half and scoop out the seeds and pith. Quarter the tomatoes. Peel and quarter the onions, keeping the root in tact so they hold together. Quarter 1 lemon. Put all the veg and the quartered lemon in a large bowl and pour in the olive oil. Add some seasoning and toss together to coat everything.
7. Shake most of the marinade off the lamb steaks and place them on a plate. Pour the marinade into a pan and add the honey. Zest and juice in the lemon and mix together. Pop it on a low heat until it begins to bubble then remove and set to one side.
8. Place the lamb leg steaks on the barbeque (or under the grill). Cook for 3-4 mins till slightly charred. Flip over and cook for 3-4 mins. The steaks will be medium rare, so cook for a little longer if you like them more well done. If there is space on the barbeque (or under the grill) you can add some (or all) of the veg.
9. Remove the lamb from the barbeque and pop them on a warm plate or board, loosely cover with foil and rest whilst you finish the veg.
10. Meanwhile cook the veg and lemon till each piece is charred and softened. Turn them regularly. They should take no more than 10 mins.
11. Arrange the veg on a platter or board. Top with the lamb leg steaks. Drizzle over the heated marinade and scatter over chopped mint. Squeeze the charred lemon wedges to serve.
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