I don’t buy lamb often (too expensive), but when I saw the picture of these lamb steaks in Delicious Magazine, I knew it was only a matter of time before I tried it. The recipe isn’t online so I can’t link to the picture, so you’re just going to have to drool over mine instead.

I know, right? Rare lamb, cut into slivers with a beautiful sauce packed full of flavour. I served it with fried rice. Definitely give this one a go!

Serves 6

Ingredients

1. 6 lamb leg steaks

For the marinade

1. 4 garlic cloves
2. 4 shallots
3. 1 tbsp sliced lemongrass
4. 1/1 tsp finely chopped kaffir lime leaves
5. 4 tbsp water
6. 4 tbsp light soy sauce
7. 4 tbsp tomato ketchup
8. 2 tbsp wine vinegar
9. 1/2 tsp ground black pepper
10. 60ml runny honey

Instructions

1. Trim the fat from the lamb and pound with a meat mallet (or rolling pin!) to tenderise them and flatten them. Dry the steaks with kitchen paper, then place in a shallow dish.
2. Whizz the garlic, shallots, lemongrass and lime leaves in a food processor. Combine the paste with the rest of the marinade ingredients and pour over the steaks and coat well. Cover with cling film and marinate in the fridge for a minimum of 4 hours, but preferable overnight
3. Heat a griddle pan over a medium-high heat and cook the steaks for 3 minutes on each side, basting several times with the marinade. Set aside to rest for 5 minutes and serve.

Adapted from Delicious Magazine