Herby griddled lamb steaks with charred salsa verde new potatoes
Serves 2
Easy
Prep:
Cook:
Enjoy tender griddled lamb steaks with a punchy salsa verde, new potatoes and a fresh green salad for a flavourful dinner for two in summertime
Skip to ingredients
Units:
- 250g new potatoes
- ½ lemon
- 1 garlic clove
- 1 rosemary sprig
- 1 tbsp olive oil
- 2 lamb leg steaks
- green saladto serve
For the salsa verde
- 1 garlic clove
- 1 tbsp capers
- handful of parsley
- 2 tbsp red or white wine vinegar
- 2 tbsp extra virgin olive oil
Nutrition: Per serving
- kcal559
- fat35g
- saturates10g
- carbs17g
- sugars2g
- fibre3g
- protein42g
- salt0.52g
Method
step 1
Halve any larger potatoes, then cook all the potatoes in a pan of boiling salted water for 15 mins, or until tender. Zest and juice the lemon half into a large bowl. Peel and finely chop the garlic, then chop the rosemary and add both to the lemon. Add the oil and season. Toss the lamb steaks in the dressing to coat.
step 2
Heat a griddle pan over a high heat until very hot. Sear the lamb steaks for 2-4 mins on each side until cooked to your liking (2 mins for medium rare, 4 mins for well done, depending on the thickness of the steaks). Set aside to rest.
step 3
Meanwhile, make the salsa verde. Peel and finely chop the garlic, then finely chop the capers and parsley. Scrape everything into a bowl, stir in the vinegar and olive oil and season well.
step 4
Drain the potatoes, then tip into the hot griddle pan and cook until char lines appear and they pick up a smoky flavour, if you like. Add 1 tbsp of the salsa verde and toss the potatoes a few times to coat. 5 Slice the lamb steaks against the grain. Spoon over the rest of the salsa verde and serve with the potatoes and a green salad.
