Chargrilled lamb leg steak with warm potato and red pepper salad
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Russell Brown's chargrilled lamb leg steak recipe is served with a simple chimichurri sauce and warm potato salad – just the dish for a summer barbecue. If the weather isn't playing ball, you can cook the leg steaks inside on a chargrill pan instead.
First published in 2017
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Ingredients
Metric
Imperial
Chargrilled lamb leg steak
Potato salad
- 300g of new potatoes, washed and cut into bite-sized pieces
- 2 roasted red peppers, (from a jar or tin is fine)
- 1 tsp olive oil
- 1 tsp plain yoghurt
- 1 tsp mayonnaise
- 1/2 lemon, zest only
- flaky sea salt
- freshly ground black pepper
Chimichurri
- 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
- flaky sea salt
- freshly ground black pepper
SAVE RECIPE
Method
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
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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