Lamb Leg Steaks with Preserved Lemons, Radish, and Parsley Relish Lamb Leg Steaks with Preserved Lemons, Radish, and Parsley Relish

Lamb Leg Steaks with Preserved Lemons, Radish, and Parsley Relish

With only 5 store cupboard ingredients, try this zesty but light lamb leg steak dish marinated in garlic, lightly chopped preserved lemons, a little oil and seasoning.  It's grilled or barbecued and topped with a parsley, lemon and radish relish.

prep time
15 mins

cook time
20 minutes

serves
4 people

Rest Time
2 minutes

Ingredients

  • 4 x 150g/5oz lean lamb leg steaks
  • 1 small garlic clove, peeled and finely chopped
  • 75g/3oz preserved lemons (available at larger supermarkets in jars) drained, rinsed and roughly chopped
  • 20ml/4tsp rapeseed oil
  • 6 radishes, topped, tailed and sliced
  • 1 x 25-28g pack fresh flat-leaf parsley, finely chopped
  • From the Store Cupboard:
  • Salt and freshly milled black pepper
  • 20ml/4tsp rapeseed or olive oil
  • Flat or pitta breads, to serve

Method

  1. Put the lamb in a plastic food bag with the garlic, 25g/1oz of the preserved lemons, seasoning and 10ml/2tsp oil. Toss gently, seal and refrigerate for at least 20 minutes, or overnight if time allows.
  2. Meanwhile, put the remaining preserved lemons and the remaining oil, radishes and parsley in a large bowl. Season and mix.
  3. Cook the steaks under a preheated grill or prepared barbecue for 6- 8 minutes on each side. Rest the lamb for 2 minutes.  Meanwhile, warm the breads of your choice.
  4. Serve the lamb with the salad and the bread.

Tips:

If preferred replace the preserved lemons with grated lemon zest.