Ingredients
- 2 x PGI Welsh Lamb leg steaks (or rump steaks)
- Seasoning
- 1 tbsp oil
- 25g butter
- Sprig of rosemary
For the mint chimichurri:
- 6 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 3 garlic cloves, peeled and roughly chopped
- ½ tsp chilli flakes or 1 green chilli, chopped
- 1 shallot or ½ red onion, peeled and quartered
- Bunch of fresh flat leaf parsley
- Large bunch of fresh mint leaves
- Juice of ½ a lemon
- Seasoning
- ½ tsp sugar
8
Cooking Time
10
Prep Time
2
Serves
- Take the leg steaks out of the fridge and allow to reach room temperature.
- To make the chimichurri, place everything in a food processor and whizz up leaving the texture fairly coarse. Add a little extra oil if required. If making by hand, finely chop everything and mix together.
- Heat a griddle pan or frying pan (or grill). Add a little oil to the pan, season the steaks and place them in the hot oil. Add the rosemary and cook the steaks on one side for approximately 4 minutes, turn them over and cook for a further 4 minutes, adding the butter and basting the steaks with the melted butter.
- Allow the steaks to rest for a few minutes and serve with the mint chimichurri, green salad leaves and crusty bread.
