- 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.
Thai style Welsh Lamb leg steak with ginger and tomato salad
- Prep time 20 mins
- Cook time 15 mins
- Serves 2
Ingredients
- 2 lean PGI Welsh Lamb leg steaks
- 2 tsp green Thai paste
- 1 garlic clove, finely chopped
- ½ tsp grated ginger
- 1 green chilli, deseeded and finely chopped
- 2.5cm root ginger, peeled and finely chopped
- Small knob of butter
- 1 tsp olive oil
- Black pepper
- 75g cherry tomatoes, halved
Nutrition
- Energy: 1816 KJ
- Calories: 435 kcals
- Fat: 25.9 g
- Of which saturates: 10.7 g
- Salt: 0.84 g
- Iron: 4.9 mg