- Add the shallots, lemon, peppers, chillies and the bunch of mint directly on the hot coals of the barbecue. Drizzle some olive oil over the mint and leave to char, together with the vegetables, turning occasionally.
- Once the vegetables and mint are nicely charred, take them out of the barbecue and set them aside.
- Season the lamb leg steaks with some anchovy oil and a little salt.
- Place the steaks on the grilling shelf of the barbecue, fat side down.
- While the steaks are cooking, melt the butter in a small, flameproof roasting tin on the grill. Use the bunch of rosemary and thyme to brush the melted butter onto the steaks. Cook the steaks for about 4-6 minutes each side, depending on the thickness of the steak.
- After the steaks have cooked, place them in a tin, cover with foil, and set aside to rest for 10 minutes.
- Meanwhile, make the salsa. Roughly chop the peppers and chillies. Squeeze the shallots and garlic out of their skins. Roughly chop the shallots, the charred mint, and the flat leaf parsley.
- Transfer the chopped vegetables and herbs to a bowl, add the juice of the cooked lemon, sprinkle with some sea salt and chilli flakes to taste, a drizzle of olive oil, and some apple cider vinegar. Mix well and set aside.
- On a floured surface, divide the flatbread dough into four balls. Roll out each ball, roughly shaping it into a circle. Place the flatbreads on the grill and cook for 1-2 minutes each side, depending on the thickness of the flatbread.
- To serve, slice the steaks and place on a serving platter alongside the salsa and the flatbreads. Finish with a drizzle of the resting juices.
Chris ‘Flamebaster’ Roberts’ Welsh Lamb leg steaks with charred salsa and flatbreads
- Prep time 5 mins
- Cook time 15 mins
- Serves 4
Ingredients
- 4 PGI Welsh Lamb leg steaks
- Anchovy oil
- Sea salt
- 4 shallots
- 1 lemon
- 1 garlic bulb
- 1 red pepper
- 1 green pepper
- 2 red chillies
- 500g of fresh mint, tied in a bunch
- 100g each of fresh rosemary and fresh thyme, tied together in a bunch
- 100g flat leaf parsley
- 1 tsp chilli flakes
- 125g unsalted butter
- Extra virgin olive oil
- Apple cider vinegar
- Flatbread dough, enough to make 4 flatbreads