Herby Griddled Lamb Steaks with Salsa Verde & New Potatoes

Name: Herby Griddled Lamb Steaks with Salsa Verde & New Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 600g Lamb Leg Steaks; 750g New Potatoes; 2 tablespoons Olive Oil; 2 Garlic Cloves, finely grated; 1 teaspoon Dried Oregano; 1 Lemon; 20g Fresh Flat-Leaf Parsley; 15g Fresh Mint Leaves; 1 tablespoon Capers, drained; 1 tablespoon Red Wine Vinegar; 1 teaspoon Dijon Mustard; 4 tablespoons Extra Virgin Olive Oil; 2 Spring Onions, finely sliced; 1/2 teaspoon Chilli Flakes; Sea Salt, to taste; Black Pepper, to taste

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Serves 4 610 kcal per serving Prep 20 min Cook 25 min Passive 5 min

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Ingredients

600g Lamb Leg Steaks
750g New Potatoes
2 tablespoons Olive Oil
2 Garlic Cloves, finely grated
1 teaspoon Dried Oregano
1 Lemon
20g Fresh Flat-Leaf Parsley
15g Fresh Mint Leaves
1 tablespoon Capers, drained
1 tablespoon Red Wine Vinegar
1 teaspoon Dijon Mustard
4 tablespoons Extra Virgin Olive Oil
2 Spring Onions, finely sliced
1/2 teaspoon Chilli Flakes
Sea Salt, to taste
Black Pepper, to taste

Instructions

Put the new potatoes in a large saucepan of salted water. Bring to the boil and cook for 15–18 minutes until tender, then drain well.
Meanwhile, put the lamb steaks in a shallow dish. Rub with the olive oil, grated garlic, oregano, finely grated zest of half the lemon, salt, and black pepper.
To make the salsa verde, finely chop the parsley and mint and put them in a bowl with the capers, red wine vinegar, Dijon mustard, extra virgin olive oil, spring onions, and chilli flakes.
Squeeze in a little lemon juice, season with salt and black pepper, and stir until combined. Add another splash of olive oil if needed to give the salsa a loose, spoonable consistency.
Heat a griddle pan over high heat until very hot.
Cut the remaining lemon into wedges and griddle them for 1–2 minutes on each cut side until lightly charred. Set aside.
Add the lamb steaks to the hot griddle and cook for 3–4 minutes on each side for medium, or longer according to preference and the thickness of the steaks.
Transfer the lamb to a warm plate and leave to rest for 5 minutes.
Return the drained potatoes to their saucepan and lightly crush a few of them with the back of a fork. Toss with a spoonful of the salsa verde so they absorb some of the herb dressing.
Slice the rested lamb steaks and arrange them with the warm new potatoes.
Spoon the remaining salsa verde generously over the lamb and potatoes.
Serve with the charred lemon wedges for squeezing over at the table.

Tips

Bring the lamb steaks out of the refrigerator about 20 minutes before cooking so they cook more evenly on the hot griddle.
Make sure the griddle is thoroughly hot before adding the lamb to develop a well-charred exterior without overcooking the centre.
Rest the lamb before slicing so the juices redistribute and the meat stays tender.

Variations

Rosemary Lamb Steaks: Replace the dried oregano with finely chopped fresh rosemary for a more aromatic herb flavour.
Mustard New Potatoes: Toss the warm potatoes with an extra teaspoon of Dijon mustard before adding the salsa verde.

Storage

Store cooked lamb, potatoes, and salsa verde separately in airtight containers in the refrigerator for up to 2 days. Reheat the lamb and potatoes gently and serve with the salsa verde at room temperature. The cooked lamb can also be frozen for up to 2 months.

Serving Suggestions

Serve with a crisp green salad or lightly dressed seasonal vegetables for a fresh and colourful meal.
Add grilled courgettes, asparagus, or green beans alongside the lamb and potatoes for a more substantial dinner.

Frequently Asked Questions

How long should I cook lamb steaks on a griddle?

Lamb steaks generally need about 3–4 minutes on each side for medium, depending on their thickness. Cook them longer if you prefer the meat more well done.

What is salsa verde?

Salsa verde is a fresh green herb sauce. This version combines parsley, mint, capers, mustard, vinegar, lemon, and olive oil to make a bright dressing for the lamb and potatoes.