Sweet soy lamb steaks with pea & coconut salad

Name: Sweet soy lamb steaks with pea & coconut salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp light soy sauce; 1½ tbsp light brown soft sugar; 3 tsp Cooks’ Ingredients Nam Pla Fish Sauce; 1 small clove garlic, crushed; 150 g frozen petits pois; 1 tbsp Vegetable oil; 1 pack Essential 2 British Lamb Leg Steaks; 80 g pack coconut chunks, coarsely grated; 1 unwaxed lime, zest and juice; ½ ed chilli, deseeded and finely chopped (optional); 25 g pack mint, leaves picked

Lamb steaks are quickly marinated pre & post cooking in a sweet soy dressing, served blushing with a vibrant Thai-inspired salad.

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Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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2 tbsp light soy sauce
1½ tbsp light brown soft sugar
3 tsp Cooks’ Ingredients Nam Pla Fish Sauce
1 small clove garlic, crushed
150g frozen petits pois
1 tbsp Vegetable oil
1 pack Essential 2 British Lamb Leg Steaks
80g pack coconut chunks, coarsely grated
1 unwaxed lime, zest and juice
½ ed chilli, deseeded and finely chopped (optional)
½ x 25g pack mint, leaves picked

In a small bowl, mix the soy with 1 tbsp sugar, 2 tsp fish sauce, the garlic and a generous crack of black pepper. Pour half the mixture over the lamb steaks on a plate, and leave to marinate for 5 minutes (this can be done up to 24 hours in advance, if you have time). Cover and chill.
Meanwhile, bring a medium pan of water to the boil and add the peas. Return to the boil and simmer for 1-2 minutes, or until the peas are hot through. Drain in a sieve, then refresh under running cold water and drain.
Heat the oil in a large nonstick frying pan over a high heat. Fry the lamb steaks for about 6 minutes (discarding any remaining marinade), turning regularly using kitchen tongs, until every surface is well caramelised. Remove to a warm plate, brush over the unused reserved marinade, then leave to rest for 5 minutes.
n a mixing bowl, stir together the remaining sugar and fish sauce with the lime zest and juice and chilli, if using. Add the peas, coconut and mint leaves and toss everything together until combined. Slice the lamb steaks, divide between 2 warm plates, dress with the resting juices and serve with the pea salad.