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Grilled lamb steaks with lemon parsley and chilli dressing
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Prep Time:
15 minutes
Cook Time:
22 minutes
Total Time:
37 minutes
Succulent grilled lamb steaks with a spicy kick.
Ingredients:
  • 700g chat potatoes, halved
  • 600g corn cob
  • 200g green beans, trimmed, sliced
  • 1 lemon
  • 1 long red chilli, finely chopped
  • 1 long green chilli, finely chopped
  • 75.08 gm extra virgin olive oil
  • 4 lamb leg steaks
  • 125.00 ml finely chopped fresh flat-leaf parsley leaves
Instructions:
  • 1. In a large saucepan, submerge the potato in cold, salted water and bring to a boil. Cook for 5 minutes. 2. Add the corn and continue boiling for 3 minutes. 3. Introduce the beans to the saucepan and boil for an additional 4 minutes until all the vegetables are tender. 4. Drain the vegetables and return them to the pan, covering to keep warm.
  • Finely grate the zest of one lemon to get 2 teaspoons. Halve the lemon, remove the skin and white pith from one half, then dice the flesh. Juice the other half to get 1 tablespoon of juice. Combine the lemon zest, diced lemon, lemon juice, chili, and 3 1/2 tablespoons of oil in a jar. Season with salt and pepper, then secure the lid and shake well to combine. Set aside for later use.
  • Preheat a chargrill to medium-high heat. Brush steaks with the remaining oil, season with salt and pepper, and cook on the chargrill for 4 to 5 minutes on each side for medium doneness. Mix parsley into the chili sauce, then serve the lamb and vegetables drizzled with the sauce.

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