Chargrilled Lamb Leg Steak, Warm Potato & Red Pepper

by Russell Brown

Main Easy ​​​​​​​ 2 ​​​​​​​ Prep/Cook: 35 minutes


2 lamb leg steaks

olive oil

flaky sea salt

freshly ground black pepper

300g of new potatoes, washed and cut into bite-sized pieces

2 roasted red peppers, (from a jar or tin is fine)

1 tsp olive oil

1 tsp plain yoghurt

1 tsp mayonnaise

1/2 lemon, zest only

flaky sea salt

freshly ground black pepper

20g of flat-leaf parsley, leaves only

10g of oregano, leaves only

1 garlic clove, smashed and covered in boiling water for 5 minutes

1 shallot, finely diced

30ml of red wine vinegar

1/2 tsp chilli flakes

50ml of olive oil

flaky sea salt

freshly ground black pepper


1. To begin, place the potatoes in a saucepan and cover with water, add 2 tsp of salt and bring to the boil. Reduce the heat to a simmer and cook until the potatoes are just tender

2. While the potatoes are cooking, deseed and dice the peppers into 1–2 cm pieces

3. Once the potatoes are cooked, drain and allow to cool for a few minutes. Stir in the peppers, then the remaining ingredients. Season to taste

4. For the chimichurri, place all the ingredients except the seasoning in a small blender and blitz to a rough paste, adding a little more oil if necessary to give a thick sauce consistency. Season to taste

5. Heat a chargrill pan or barbecue over a medium heat. Rub the lamb steaks with a little oil, season generously with salt and fresh black pepper on one side only and place seasoned-side down in the pan. Cook for 3 minutes, season the second side and turn, cooking for a further 3 minutes

6. Remove the steaks and allow to rest in a warm place for a few minutes before serving with the warm salad and chimichurri sauce