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
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.
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.
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.