If you’re looking for a slight twist on the traditional Sunday roast lamb, check out this recipe for grilled lamb steaks from Marcus Bawdon’s Food and Fire published by Cico Books, which features 65 recipes for grilling, smoking and roasting with fire.
The chamomile salsa verde also works well with a whole lamb, and is a perfect way to celebrate the arrival of spring.
Marcus says: “This recipe came about while I was cooking for a wonderful friend of mine, Jan, who runs Maddocks Farm, in Devon, England, and grows the most amazing edible flowers. You can serve the salsa verde with a whole lamb or, as I have here, a couple of lovely, juicy lamb leg steaks grilled over charcoal.”
Serves 2.
See also: Georgina Hayden’s Greek Cypriot Chicken with Orzo
INGREDIENTS
- 2 lamb leg steaks
- Sea salt and freshly cracked black pepper
For the chamomile salsa verde: - Large handful of chamomile fronds and flowers, plus extra to garnish (optional)
- 1 garlic clove
- Scant ¼ cup (50ml) good-quality extra-virgin olive oil
- Juice of ½ lemon
- Good pinch of sea salt
To serve: - New potatoes
RECOMMENDED HEAT: Red-hot grill using lump charcoal.
See also: Royal Hot Cross Buns for Easter
METHOD
- Make the salsa verde in advance by blitzing up all the ingredients in a food processor or using a hand blender until you have a coarse paste. Set aside.
- Season the lamb leg steaks with a pinch of sea salt and grill for approximately 4 minutes on each side, ensuring the meat reaches an internal temperature 140°F (60°C) for medium and is still blushing pink.
- Remove the lamb steaks from the barbecue and let rest for a couple of minutes. Sprinkle with a pinch of black pepper just before serving.
- To serve, drizzle with a little of the chamomile salsa verde and garnish with a few spare chamomile fronds and flowers (optional). We enjoyed ours with some home-grown new potatoes.
