Balsamic Lamb with Zucchini Ribbons
Balsamic Lamb with Zucchini Ribbons



  • 1 lamb leg steak
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper
  • 1 zucchini, sliced into ribbons with a veg peeler
  • 2 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 2 tbsp fresh mint, chopped
  • 1 tbsp each fresh dill and parsley, chopped
  • Salt and pepper
  • Brush the lamb leg steak with oil, and season well. Get a griddle pan really hot, then griddle the steak for 3-4 minutes to chargrill nicely. Turn the lamb steak over, splash the balsamic all over it, and then cook for another 3 minutes so the vinegar reduces and the lamb is cooked to your liking. Leave to rest.
  • Place all of the zucchini ingredients into a bowl, and mix well. Allow to marinate for 10 minutes, then serve the lamb on a bed of your zucchini ribbons. Nice!
30 mins
1 serving
This recipe pairs perfectly with the I Veroni Toscana Rosso 2016 from Tuscany, Italy.

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