By now you must have noticed that we are meat lovers, whether it is in the BBQ, grilled, stewed or roasted, we enjoy eating and cooking with meat.
Growing up in Brazil, my mum would cook meat at lunch and dinner, mostly beef. We would also have chicken, but beef is more popular in Brazil.
I remember trying lamb when I moved to England. At the beginning, I found the flavour slightly strong, but soon I got used to it. Hubby’s family is from Cyprus and they love making lamb souvla (big pieces) and souvlaki (small pieces) on the BBQ, served with Greek salad, pitta bread and hummus. Yum!
I must confess I don’t cook with lamb very often, so I delighted to come across this recipe. While I was shopping for the ingredients at the local supermarket, I checked that the packet had the Red Tractor logo so I knew that the whole journey from farm to fork was checked. The garlic and mustard marinade adds a delicious flavour to the lamb. At first, I thought it would be overpowering, but the flavours of the mustard are just perfect with the sweet apple juice.
Love Lamb Week starts this Friday 1st September and runs until 7th September. It is a great opportunity to discover new recipes with lamb. I love the fact that lamb steaks are easy to cook, only takes a few minutes. As they are so quick, you can make it anytime. They are also versatile, as you can add any spices and marinade as you wish.
We love the combination of steak and chips, so we served the garlic and mustard marinated lamb steak with minted peas and carrots, chunky chips and grilled tomato. The whole family enjoyed the recipe. Little man even asked when we will be having it again! As it is such a delicious and easy dish, we will certainly be adding it to our midweek menu.
- 2 x 150g/5oz lean boneless lamb leg steaks
- 1 large garlic clove, peeled and finely chopped
- 30ml/2tbsp fresh apple juice
- 10ml/2tsp Wholegrain or Dijon mustard
- 30ml/2tbsp rapeseed or olive oil
- Salt and freshly milled black pepper
- In a shallow dish mix all the marinade ingredients together. Add the steaks and coat on both sides. Cover and refrigerate for 20 minutes or if time allows, overnight.
- Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
- Cook on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side, or until the meat juices run clear.
- Serve with green beans and a red pepper, rocket and potato salad with mustard mayonnaise.
- You can also served with chunky chips, minted peas and carrots and grilled tomato.