Barbecue lamb steaks with wedges

Lamb leg steaks are quick to grill or barbecue, delicious with this quick salsa verde.

Serves: 2

Preparation time:  10 minutes

Cooking time:  30 minutes

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You will need

  • 4 medium potatoes, peeled and cut into chips or wedges
  • 2 lamb leg steaks
  • 1 garlic clove, peeled
  • 2 teaspoons capers, rinsed
  • 4 anchovies in oil
  • ½ lemon, zest only
  • 1 shallot, peeled and chopped
  • 75ml olive oil
  • Handful of fresh flat leaf parsley
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Recipe Information

Step by step guide to making Barbecue lamb steaks with wedges

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the wedges on a baking tray and cook for 25 minutes.
  2. Near the end of the cooking time, add the lamb leg steaks to a hot griddle pan or barbecue and cook for 2 minutes each side for medium rare, or for 6 minutes each side for well done.
  3. Meanwhile, blitz together the remaining ingredients in a food processor for the salsa, or use a pestle and mortar and mix by hand.
  4. Season the salsa to taste, and serve with the cooked lamb and wedges.

Cook's tip: If using a pestle and mortar, you may want to finely chop the salsa ingredients first to make mixing easier.

*All information included in this recipe has been provided by New Zealand Farmers.

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Nutritional information for Barbecue lamb steaks with wedges

Nutritional information for Barbecue lamb steaks with wedges

Nutrition type per serving
Calories 811 kcal
Total Fat 59.5g
Saturated Fat 15.9g
Salt 0.4g
Sugar 1.8g

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