Lamb Leg Steaks with Preserved Lemons, Radish, and Parsley Relish

With only 5 store cupboard ingredients, try this zesty but light lamb leg steak dish marinated in garlic, lightly chopped preserved lemons, a little oil and seasoning.  It's grilled or barbecued and topped with a parsley, lemon and radish relish.

Prep Time: 15 mins

Cook Time: 20 minutes

Serves: 4 people

Ingredients

  • 4 x 150g lean lamb leg steaks
  • 1 small garlic clove, peeled and finely chopped
  • 75g preserved lemons (available at larger supermarkets in jars) drained, rinsed and roughly chopped
  • 4 teaspoons rapeseed oil
  • 6 radishes, topped, tailed and sliced
  • 1 x 25-28g pack fresh flat-leaf parsley, finely chopped
  • From the Store Cupboard:
  • 4 teaspoons rapeseed or olive oil
  • Flat or pitta breads, to serve

Method

  1. Put the lamb in a plastic food bag with the garlic, 25g of the preserved lemons, seasoning and 2 teaspoons oil. Toss gently, seal and refrigerate for at least 20 minutes, or overnight if time allows.
  2. Meanwhile, put the remaining preserved lemons and the remaining oil, radishes and parsley in a large bowl. Season and mix.
  3. Cook the steaks under a preheated grill or prepared barbecue for 6- 8 minutes on each side. Rest the lamb for 2 minutes.  Meanwhile, warm the breads of your choice.
  4. Serve the lamb with the salad and the bread.

Tips:

If preferred replace the preserved lemons with grated lemon zest.