SPICY LAMB STEAKS

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SPICY LAMB STEAKS

SPICY LAMB STEAKS

 

» To make the marinade, heat the sunflower oil in a heavy-based saucepan. Add the onion and garlic and cook, occasionally stirring, for 5 minutes, or until softened. Stir in the jerk seasoning, curry paste and ginger and cook, constantly stirring, for 2 minutes. Add the tomatoes, Worcestershire sauce and sugar, then season to taste with salt and pepper. Bring to the boil, stirring constantly, then reduce the temperature and simmer for 15 minutes, or until thickened. Remove from the heat and leave to chill.
» Place the lamb steaks between 2 sheets of clingfilm and beat with the side of a rolling pin to flatten. Transfer the steaks to a large, shallow, non-metallic dish. Pour the marinade over them, turning to coat. Cover with clingfilm and leave to marinate in the refrigerator for 3 hours.
» Preheat the barbecue. Drain the lamb, reserving the marinade. Cook the lamb over medium-hot coals, frequently brushing with the marinade, for minutes on each side. Meanwhile, dip the rosemary and bay leaves in the olive oil and cook on the barbecue for minutes. Serve the lamb immediately with the herbs.

SERVES 4

  • 4 lamb steaks, about
  • 175 g/6 oz each
  • 8 fresh rosemary sprigs
  • 8 fresh bay leaves
  • 2 tbsp olive oil

Spicy Marinade

  • 2 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp jerk seasoning
  • 1 tbsp curry paste
  • 1 tsp grated fresh ginger
  • 400 g/14 oz canned diced tomatoes
  • 4 tbsp Worcestershire sauce
  • 3 tbsp light muscovado sugar salt and pepper