Welsh Lamb leg steaks with mint chimichurri

  • Prep time 10 mins
  • Cook time 8 mins
  • Serves 2


  • 2 x PGI Welsh Lamb leg steaks (or rump steaks)
  • Seasoning
  • 1 tbsp oil
  • 25g butter
  • Sprig of rosemary

For the mint chimichurri:

  • 6 tbsp extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 3 garlic cloves, peeled and roughly chopped
  • ½ tsp chilli flakes or 1 green chilli, chopped
  • 1 shallot or ½ red onion, peeled and quartered
  • Bunch of fresh flat leaf parsley
  • Large bunch of fresh mint leaves
  • Juice of ½ a lemon
  • Seasoning
  • ½ tsp sugar


  1. Take the leg steaks out of the fridge and allow to reach room temperature.
  2. 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.
  3. 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.
  4. Allow the steaks to rest for a few minutes and serve with the mint chimichurri, green salad leaves and crusty bread.
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