Chargrilled Lamb Leg Steak Recipe - Great British Chefs

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Chicken

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Salmon

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Michelin

Vegetarian

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Cod

Chargrilled lamb leg steak with warm potato and red pepper salad by Russell Brown

1. 

Item 1 of 1

• Main
• easy
• 2
• 35 minutes

★ ★ ★ ★ ★ Not yet rated

Russell Brown's chargrilled lamb leg steak recipe is served with a simple chimichurri sauce and warm potato salad – just the dish for a summer barbecue. If the weather isn't playing ball, you can cook the leg steaks inside on a chargrill pan instead.

First published in 2017discover more:

• New potato Recipes
• Parsley Recipes

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Ingredients

Metric

Imperial

Chargrilled lamb leg steak

• 2 lamb leg steaks
• olive oil
• flaky sea salt
• freshly ground black pepper

Potato salad

• 300g of new potatoes, washed and cut into bite-sized pieces
• 2 roasted red peppers, (from a jar or tin is fine)
• 1 tsp olive oil
• 1 tsp plain yoghurt
• 1 tsp mayonnaise
• 1/2 lemon, zest only
• flaky sea salt
• freshly ground black pepper

Chimichurri

• 20g of flat-leaf parsley, leaves only
• 10g of oregano, leaves only
• 1 garlic clove, smashed and covered in boiling water for 5 minutes
• 1 shallot, finely diced
• 30ml of red wine vinegar
• 1/2 tsp chilli flakes
• 50ml of olive oil
• flaky sea salt
• freshly ground black pepper

SAVE RECIPEPRINT RECIPESHOPPING LIST

Method

1To begin, place the potatoes in a saucepan and cover with water, add 2 tsp of salt and bring to the boil. Reduce the heat to a simmer and cook until the potatoes are just tender

• 300g of new potatoes, washed and cut into bite sized pieces

2While the potatoes are cooking, deseed and dice the peppers into 1–2 cm pieces

• 2 roasted red peppers, (from a jar or tin is fine)

3Once the potatoes are cooked, drain and allow to cool for a few minutes. Stir in the peppers, then the remaining ingredients. Season to taste

• 1 tsp olive oil
• 1 tsp plain yoghurt
• 1 tsp mayonnaise
• 1/2 lemon, zest only
• freshly ground black pepper
• flaky sea salt

4For the chimichurri, place all the ingredients except the seasoning in a small blender and blitz to a rough paste, adding a little more oil if necessary to give a thick sauce consistency. Season to taste

• 20g of flat-leaf parsley, leaves only
• 10g of oregano, leaves only
• 1 garlic clove, smashed and covered in boiling water for 5 minutes
• 1 shallot, finely diced
• 30ml of red wine vinegar
• 1/2 tsp chilli flakes
• 50ml of olive oil
• freshly ground black pepper
• flaky sea salt

5Heat a chargrill pan or barbecue over a medium heat. Rub the lamb steaks with a little oil, season generously with salt and fresh black pepper on one side only and place seasoned-side down in the pan. Cook for 3 minutes, season the second side and turn, cooking for a further 3 minutes

• freshly ground black pepper
• 2 lamb leg steaks
• olive oil
• flaky sea salt

6Remove the steaks and allow to rest in a warm place for a few minutes before serving with the warm salad and chimichurri sauceFirst published in 2017DISCOVER MORE:

• New potato Recipes
• Parsley Recipes

Russell Brown

Russell Brown has achieved Michelin stardom on his own terms, impressing inspectors with his honest, unfussy creations and sound approach to restaurant management.

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