- Serves4
- CourseMain meal
- Prepare15 mins
- Cook10 mins
- Total time25 mins
- Plusmarinating
Ingredients
- 4 lamb leg steaks (about 500g)
- 2 tbsp extra virgin olive oil
- 4 sprig/s rosemary
- 4 clove/s garlic, roughly chopped
- Watercress or rocket, to serve
Dressing
- 1 tsp Dijon mustard
- 1 tbsp nonpareille capers, drained, plus 1 tsp brine
- 1 small shallot, finely chopped
- 2 medium cornichons, finely chopped
- 15g Cooks’ Ingredients Mint (from 1 pot), leaves finely chopped, plus a few extra leaves
- 70ml extra virgin olive oil
Method
Put the lamb steaks in a bowl with the oil. Season with freshly ground black pepper and add the rosemary and garlic. Massage everything together so the flavours combine, then cover and put in the fridge to marinate for at least 1 hour. Meanwhile, for the dressing, put the mustard, capers, caper brine, shallot and cornichons in a bowl and mix. Stir in the mint, then gradually whisk in the oil; season and set aside.
Set a griddle pan over a high heat until very hot. Remove and discard the rosemary and garlic from the lamb steaks, season the meat with salt, then lay on the hot griddle. Cook for 3-4 minutes, then flip onto the other side for 3-4 minutes more, until all surfaces are browned and thoroughly cooked. Transfer to a plate and rest for 5-10 minutes. Add 2 tbsp water to the pan to release the juices, swirl briefly, then our over the resting meat.
Slice the lamb on the diagonal and transfer to plates. Splash with the resting juices, then drizzle with the dressing. Finish with a sprinkling of mint leaves, plus a handful of watercress or rocket.
And to drink...
Baron des Cours Médoc, France A richly intense claret with aromas of blackcurrant, berry fruit and cedar.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,883kJ/ 455kcals |
|---|---|
Fat | 39g |
Saturated Fat | 10.1g |
Carbohydrates | 1.3g |
Sugars | 0.5g |
Fibre | 1.2g |
Protein | 25g |
Salt | 0.9g |