BBQ Lamb Stacks with Mint Relish BBQ Lamb Stacks with Mint Relish

BBQ Lamb Stacks with Mint Relish

A quick alfresco supper dish using leg steaks topped with pieces of prepared roasted peppers and finished with a refreshing mint and red onion relish.

prep time
15 mins

cook time
6 minutes

6 people


  • 6 thin lamb leg steaks or escallopes
  • Salt and freshly milled black pepper
  • Grated zest of 1 lemon
  • 15ml/1tbsp rapeseed or olive oil
  • 1 x 280g jar roasted peppers (available at large supermarkets), drained and cut into quarters
  • 50g/2oz Feta cheese, crumbled
  • For the Mint Relish:

  • 1 x 25-30g pack fresh chopped mint
  • 1 small red onion, peeled and finely chopped
  • 15ml/1tbsp lemon juice
  • 30ml/2tbsp rapeseed or olive oil



1.     To prepare the mint relish; in a small bowl mix all the ingredients together, cover and set aside.   

2.     Place the steaks on a chopping board.  Season and sprinkle with the lemon zest on both sides then brush with the oil. 
3.     Cook on a prepared barbecue or under a preheated moderate grill for 2-3 minutes.
4.     Transfer the lamb onto warm plates and top with the roasted peppers. Scatter the Feta on top and spoon over the relish.
5.     Serve with a crisp green salad.



As an alternative replace the Feta with firm goat’s cheese.