- Take the leg steaks out of the fridge and allow to reach room temperature.
- To make the chimichurri, place everything in a food processor and whizz up leaving the texture fairly coarse. Add a little extra oil if required. If making by hand, finely chop everything and mix together.
- Heat a griddle pan or frying pan (or grill). Add a little oil to the pan, season the steaks and place them in the hot oil. Add the rosemary and cook the steaks on one side for approximately 4 minutes, turn them over and cook for a further 4 minutes, adding the butter and basting the steaks with the melted butter.
- Allow the steaks to rest for a few minutes and serve with the mint chimichurri, green salad leaves and crusty bread.
Welsh Lamb leg steaks with mint chimichurri
- Prep time 10 mins
- Cook time 8 mins
- Serves 2