As the daffodils rear their heads, the clocks turn forwards and everyone has a bit more of a spring in their step, Easter is the next feast day on the calendar to start thinking about. Even if you’re not planning a big family meal, it doesn’t mean you should miss out on eating the traditional paschal lamb – especially as it’s great seasonal Welsh produce! So, here’s my version of an Easter lamb dish for two with a Greek-inspired twist. Dill is often overlooked as simply a decoration for a smoked-salmon canape. In this recipe, however, dill’s clean and fresh flavours offset unctuous lamb steaks. The recipe gives estimations for the herbs, leaving room to adjust the flavours according to your taste.
INGREDIENTS
2 x 200g lamb leg steaks
80g hazelnuts, finely chopped
Large bunch of dill, finely chopped
½ large bunch of parsley, finely chopped
Handful of chives, finely chopped
2 tbsps lemon juice
4 tbsps olive oil
Vegetable oil
Salt and pepper
NB Cooking times will result in pink lamb.
METHOD
- Preheat the grill to a high temperature.
- Combine the hazelnuts, herbs, lemon juice and olive oil in a bowl. Season the salsa generously.
- Trim the lamb of excess fat, then drizzle both sides of the steaks with a little vegetable oil and season with salt and pepper.
- Heat a frying pan over a high heat. Seal the lamb all over, ensuring it has a good colour and that the fat has rendered.
- Transfer the lamb steaks to the grill pan. Grill for 4 minutes on one side.
- Turn the lamb and grill for another 2 minutes. Place a generous helping of the salsa on the lamb steak, pressing it in.
- Cook the lamb steak for a further 2 minutes on that same side, checking that the salsa is not burning on the top. For pink lamb, a thermometer should read around 54°C.
- When cooked, leave the lamb to rest for 5-10 minutes, covering with foil. Serve with buttered new potatoes and a fresh green salad.
Words FFIONA MILLS
www.thethinkingwomanscrumpet.com
@ffionamills