CategoryDifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time18 minsTotal Time23 mins

 150 g Prendergast Butchers lean boneless lamb leg steaks
For the marinade:
 2 tbsp Worcestershire sauce
 1 tbsp freshly chopped rosemary or thyme
 1 tbsp good balsamic vinegar
 1 tsp rapeseed or olive oil
 Salt and freshly milled black pepper

1

1. Place the steak in a non-metallic dish. Mix together the marinade ingredients and pour over the steak. Cover and leave to marinate in the fridge for 15-20 minutes.

2

2. Cook the steak on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side, or until any meat juices run clear. Transfer the steak to a warm plate and leave to rest for a few minutes.

3

3. Serve with a fresh cherry and bean salad with mixed beans, cherries, red onions, baby spinach leaves and a light dressing.

Ingredients

 150 g Prendergast Butchers lean boneless lamb leg steaks
For the marinade:
 2 tbsp Worcestershire sauce
 1 tbsp freshly chopped rosemary or thyme
 1 tbsp good balsamic vinegar
 1 tsp rapeseed or olive oil
 Salt and freshly milled black pepper

Directions

1

1. Place the steak in a non-metallic dish. Mix together the marinade ingredients and pour over the steak. Cover and leave to marinate in the fridge for 15-20 minutes.

2

2. Cook the steak on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side, or until any meat juices run clear. Transfer the steak to a warm plate and leave to rest for a few minutes.

3

3. Serve with a fresh cherry and bean salad with mixed beans, cherries, red onions, baby spinach leaves and a light dressing.

Lamb Leg Steaks in a Herb Marinade