Minted Lamb Leg Steaks with Steamed Pak Choi and Asparagus

A Leg of Lamb is pretty expensive nowadays, so when we came across these Lamb Leg Steaks in Lidl for just over £3 a pack of two, we just had to grab them and see how we could do them justice. Lamb and mint go together like strawberries and cream. 

We have taken the opportunity to also recommend a couple of useful items when doing things like sauces and marinades.

Use pestle & mortar to make marinade

Ingredients for the Marinade (prepare 24 hours in advance):

1 pestle & mortar (or a small processor if you have one)

2 Garlic cloves rough chopped

Some fresh mint, chopped

1 tsp Red wine vinegar

1 tsp Sherry vinegar

2 tbsp Dark soy sauce

1 tbsp Light soy sauce

Tomato purée

Coarse Sea Salt

Marinade Method:

• Add the chopped garlic, mint and salt and mash well in the pestle and mortar or mini processor.
• Add a little red wine vinegar and sherry vinegar and continue mashing or processing to mix well
• Add the dark and soy sauce and continue until you have everything well crushed and mixed.
• It will be runny, so this is where you add a little tomato purée to thicken. Just add a little at a time until you have a nice consistency you can spread over the lamb steaks.
• Lay the lamb in a suitable dish, prick all over with a knife and spread the marinade all over, cover with cling film and pop in fridge for 24 hours.

Marinade at least 24 hours if you can

Cooking:

Additional Ingredients:

Beef Stock made with Knorr stock cube and about 150ml hot water and the marinade juices

Method:

• Remove from fridge about an hour before you are going to cook them so they come to room temperature.
• Heat a suitable frying pan with fry light seasoned with a little salt to a high heat and then reduce to half heat.
• Lift the lamb from the marinade (don't pour the juices into the pan) and brown the steaks both sides.
• Pour the marinade juices into the jug with the beef stock to use to make the sauce.
• When the lamb steaks are well browned on both sides, add the stock juices to the pan and continue to cook to reduce the sauce to a nice pouring consistency.
• Lamb can be done rare to well done, so this bit is down to how you like it! Once the Lamb is done to your liking, turn of the heat, let it rest for a couple of minutes and serve!

Finish steaks off in the sauce for maximum flavour