15
Cooking Time
20
Prep Time
2
Serves
- Place the lamb steaks in a shallow bowl. Add the green Thai paste, the grated ginger and the garlic.
- Mix and rub over all sides of the steaks. Cover and leave until ready to cook.
- Prepare the salad - finely chop or pound together in a pestle and mortar the chilli and ginger until smooth. Add the oil and black pepper, and mix together.
- Add the tomatoes, mix together and leave to stand at room temperature until steaks are ready.
- Preheat a grill or griddle plate and cook the steaks for about 4-6 minutes each side depending on the thickness of the steak.
- When cooked, place on a plate, add a small knob of butter to the top of each steak and allow to stand for 3-5 minutes.
- Serve the steaks with the buttery juices and the ginger and tomato salad.
