Welsh Lamb leg steaks with pink & green peppercorns served with clementine and ginger butter


  1. Place Welsh Lamb steaks in a shallow dish. Add the crushed peppercorns and the oil. Mix the steaks thoroughly in the mixture so that they are completely covered. Leave the flavours to infuse for up to 20 minutes.
  2. Pre-heat a frying pan or griddle pan. Season the steaks and cook for 4-5 minutes each side, or until browned.
  3. Leave the steaks to rest for a few minutes.
  4. Combine the garlic, clementine rind, ginger, lemongrass and butter in a small bowl and then chill slightly in the fridge.
  5. Serve the steak on a mound of green crunchy seasonal stir-fried vegetables. Top the steak with a spoonful of butter and allow it to melt.

Recipe Information

Serves 4
Calories 278 kcals
Cooking Time


  • 4 lean Welsh Lamb leg steaks
  • 1tsp pink and green peppercorns, crushed
  • 1tsp olive oil
  • seasoning

Clementine & ginger Butter:

  • 1 clove garlic, crushed
  • rind of 2 clementines,
  • 1.5cm (½") piece of root ginger, peeled and chopped
  • 5cm (2") piece of lemongrass, squashed and finely chopped
  • 50g (2oz) softened butter

Nutrition Information

  • Calories 278 kcal
  • Energy 1156KJ
  • Fat 21g
  • Saturates 10.6g
  • Salt 0.9g
  • Iron 1.7g
  • 5-a-day 0