Lamb Steaks with Mint and Capers
Back home
1 min read

Lamb Steaks with Mint and Capers

Lamb Steaks with Mint and Capers

Ingredients

Method

  • 4 x lamb leg steaks
  • 2 tbsp olive oil
  • 4 rosemary sprigs
  • 4 chopped garlic cloves
  • Rocket leaves, to serve
  • For the Dressing
  • 1 tsp mustard
  • 1 tbsp capers, drained
  • 1 chopped shallot
  • 2 cornichons, chopped
  • 15g mint leaves, chopped
  • 70ml olive oil
  • Rub the lamb steaks in a bowl with the oil, black pepper, rosemary and garlic, then leave to marinate in the fridge for an hour. Meanwhile, make the dressing by mixing the ingredients in a bowl with some seasoning. Set aside.
  • Discard the rosemary and garlic from the lamb, then season the meat with salt and griddle for 3-4 mins on each side. Transfer to a board and rest for 10 mins, then slice on the diagonal and transfer to plates. Drizzle with the dressing and any resting juices, then serve with a pile of rocket leaves.
25 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box