Lamb and mint is a classic flavour combination, but this salsa gives it a new twist
- 60ml (4tbsp) fresh chopped mint
- 5ml (1tsp) Dijon mustard
- 30ml (2tbsp) lemon juice
- 60ml (4tbsp) olive oil
- 4 lamb leg steaks
- Boiled new potatoes and mangetout, to serve
- Mint sprigs, to garnish
Place the chopped mint in a food processor or blender with the mustard and lemon juice and process for a few seconds. Pour in the olive oil and process for a further few seconds. Season
with salt and freshly ground black pepper, then cover and set aside.
Preheat the grill. Lightly season the lamb steaks, then grill for 5-8 mins on each side until cooked to your liking.
Serve the lamb steaks smothered in the mint salsa and with boiled new potatoes and mangetout. Garnish with mint sprigs and serve immediately.
When buying lamb, look for firm pink meat and creamy white, waxy fat.