Chargrilled Lamb Leg Steak Recipe

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.

Ingredients

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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

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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

While the potatoes are cooking, deseed and dice the peppers into 1–2cm pieces

2 roasted red peppers, (from a jar or tin is fine)

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

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

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

Remove the steaks and allow to rest in a warm place for a few minutes before serving with the warm salad and chimichurri sauce

First published in 2017

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Russell Brown

Russell Brown has achieved Michelin stardom on his own terms, impressing inspectors with his honest, unfussy creations and sound approach to restaurant management.

Chargrilled lamb leg steak with warm potato and red pepper salad

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