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Chargrilled lamb leg steak with warm potato and red pepper salad

Chargrilled lamb leg steak with warm potato and red pepper salad

PT35M

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 tender
  • 300g of new potatoes, washed and cut into bite sized pieces
2
While the potatoes are cooking, deseed and dice the peppers into 1–2 cm pieces
  • 2 roasted red peppers, (from a jar or tin is fine)
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 taste
  • 1 tsp olive oil
  • 1 tsp plain yoghurt
  • 1 tsp mayonnaise
  • 1/2 lemon, zest only
  • freshly ground black pepper
  • flaky sea salt
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 taste
  • 20g of flat-leaf parsley, leaves only
  • 10g of oregano, leaves only
  • 1 garlic clove, smashed and covered in boiling water for 5 minutes
  • 1 shallot, finely diced
  • 30ml of red wine vinegar
  • 1/2 tsp chilli flakes
  • 50ml of olive oil
  • freshly ground black pepper
  • flaky sea salt
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 minutes
  • freshly ground black pepper
  • 2 lamb leg steaks
  • olive oil
  • flaky sea salt
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
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