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.
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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
2
While the potatoes are cooking, deseed and dice the peppers into 1–2 cm pieces
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
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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Chargrilled lamb leg steak with warm potato and red pepper salad
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Chargrilled lamb leg steak with warm potato and red pepper salad
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Chargrilled lamb leg steak with warm potato and red pepper salad