Thai style Welsh Lamb leg steak with ginger and tomato salad

  • Prep time 20 mins
  • Cook time 15 mins
  • Serves 2


  • 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


  • Energy: 1816 KJ
  • Calories: 435 kcals
  • Fat: 25.9 g
  • Of which saturates: 10.7 g
  • Salt: 0.84 g
  • Iron: 4.9 mg


  1. Place the lamb steaks in a shallow bowl. Add the green Thai paste, the grated ginger and the garlic.
  2. Mix and rub over all sides of the steaks. Cover and leave until ready to cook.
  3. 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.
  4. Add the tomatoes, mix together and leave to stand at room temperature until steaks are ready.
  5. Preheat a grill or griddle plate and cook the steaks for about 4-6 minutes each side depending on the thickness of the steak.
  6. 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.
  7. Serve the steaks with the buttery juices and the ginger and tomato salad.
Share This