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




Potato salad



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

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

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