We’ve got some BBQ recipes for even when the sun don’t shine, Lamb Leg Steaks in a Herb Marinade, Garlic and Mustard Marinated Steaks and Moroccan Spiced Open Lamb Steak Sandwich with Caramelised Onions, Feta with Mint and Cucumber Yogurt
Recipe by Simply Beef & Lamb
Lamb Leg Steaks in a Herb Marinade
Serves 2
Preparation time:10 minutes
Cooking time: Under 20 minutes
Ingredients:
2 x 150g/5oz lean boneless lamb leg steaks
For the Marinade:
1 large garlic clove, peeled and finely chopped
30ml/2tbsp fresh apple juice
10ml/2tsp Wholegrain or Dijon mustard
30ml/2tbsp rapeseed or olive oil
Salt and freshly milled black pepper
Method:
- Place the steak in a non-metallic dish. Mix together the marinade ingredients and pour over the steaks. Cover and marinate in the fridge for 15-20 minutes.
- Cook the steaks on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side, or until any meat juices run clear. Transfer the steaks to a warm plate and leave to rest for a few minutes.
- Serve with a fresh cherry and bean salad with mixed beans, cherries, red onions, baby spinach leaves and a light dressing.
Garlic and Mustard Marinated Steaks
Recipe by Simply Beef & Lamb
Serves 2
Preparation time:10 minutes
Cooking time: Under 20 minutes
Ingredients:
2 x 150g/5oz lean boneless lamb leg steaks
For the Marinade:
1 large garlic clove, peeled and finely chopped
30ml/2tbsp fresh apple juice
10ml/2tsp Wholegrain or Dijon mustard
30ml/2tbsp rapeseed or olive oil
Salt and freshly milled black pepper
Method:
- In a shallow dish mix all the marinade ingredients together. Add the steaks and coat on both sides. Cover and refrigerate for 20 minutes or if time allows, overnight.
- Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
- Cook on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side, or until the meat juices run clear.
- Serve with green beans and a red pepper, rocket and potato salad with mustard mayonnaise.
Moroccan Spiced Open Lamb Steak Sandwich with Caramelised Onions, Feta with Mint and Cucumber Yogurt
Recipe by Talk Becky Talk in association with Simply Beef & Lamb
Serves 4
Ingredients:
4 boneless lamb leg steaks- approximately 150g each
For the Marinade:
2 cloves garlic, chopped
2 teaspoons ras el hanout (Moroccan spices)
½teaspoon chilli powder
Zest and juice of 1 lemon
Splash rapeseed oil
Sea salt (just before cooking)
For the Caramelised Onions:
a little rapeseed oil
2 large onions, peeled and sliced
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
For the Yogurt:
1 x 200g tub Greek yogurt
1/3 rd cucumber, sliced into thin rounds and then sliced again into strips
Zest and juice of ½ lemon
½ teaspoon white sugar
Large bunch of mint leaves- chopped
Pinch of smoked paprika (optional)
100g Feta cheese, crumbled
For the Salad:
1 bag fresh spinach, watercress & rocket
150g fresh strawberries, hulled and quartered
125g pecan nuts, roughly chopped
2 tablespoons balsamic vinegar
2 tablespoons honey
3 tablespoons rapeseed oil
Handful fresh mint, torn
For the Open Burger:
4 slices sour dough bread approx. 1cm thick
Splash rapeseed oil
Method:
- Combine ingredients for the marinade, cover and leave lamb for minimum 8 hours or overnight in the fridge.
- For the caramelised onions (this can be done in advance) fry onions in a little oil on a low-medium heat and cook slowly for 20 minutes. When onions are softened and golden add the sugar and balsamic, and cook for a further 10 minutes until sticky. Season to taste. If prepared in advance – warm when needed.
- For the yogurt, combine all ingredients except smoked paprika in a bowl, cover and leave refrigerated until needed.
- For the salad, combine the spinach, watercress, rocket, strawberries and pecans in a large bowl. Whisk the vinegar and honey in a bowl and gradually add the rapeseed oil. Add the dressing just before servingand season with salt and pepper. Garnish with fresh mint leaves.
- To cook lamb, remove from the fridge 20 minutes before cooking. Season lamb steaks and barbecue for 6-8 minutes on each side, leave to rest on a warm plate for 5 minutes.
- Whist the lamb is cooking make the open burger; drizzle rapeseed oil over sour dough bread slices and toast both sides on the barbecue on a hot griddle pan.
- Top the bread slices with feta, warm caramelised onions, then top with sliced lamb. Just before serving, spoon some mint and cucumber yogurt over then top with a sprinkle of smoked paprika (optional).
- Serve with strawberry, spinach, mint and pecan salad.