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mint lamb coriander

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Lamb steaks with a coriander and mint salsa

COURSE
Mains 
SERVES
PREP TIME
COOKING TIME

INGREDIENTS

  • 4 lamb leg steaks
  • 4-5 tbsp olive oil
  • 1-2 tbsp red wine vinegar
  • 2 cloves garlic
  • 1 tbsp coriander seeds
  • 1 dessertspoon Maldon salt
  • Half a teaspoon of peppercorns 


For the salsa

  • A good handful of coriander leaves, roughly chopped
  • A good handful of mint leaves, roughly chopped
  • 1 clove of garlic, crushed
  • 2 anchovy fillets
  • Zest and juice of half a lemon
  • Salt and pepper to taste
  • 150ml extra virgin olive oil

METHOD

Put the coriander, seasoning and garlic in a pestle and mortar and bash to a paste. Stir in the vinegar, and then the oil. Put the steaks in a plastic bag (with no holes) and pour in the marinade. Squish it all around so that the lamb is evenly coated and marinade for at least a few hours or preferably overnight. Bash the garlic and anchovy together and add the lemon juice. Season and stir in the oil and herbs. When the barbeque or char-grill is hot, cook the lamb steaks for a few minutes a side for rare, or longer for medium rare, depending on how thick cut the steaks are. Serve with the salsa.

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