Serve this versatile dish as a light summer dish, as a wrap or in roll
Again we’re going with the Asian flavours for these delicious lamb steaks. All the prep can be done in advance so all you have to do once your guests arrive is cook the steaks, which only take a few minutes. They are cooked on high heat to give you that lovely char on the outside whilst retaining a tender pink centre. If cooking on a regular BBQ just cook quickly over a high direct heat. You can serve this just with the slaw and mint yogurt or slice the meat thinly to serve in a wrap or pitta bread or serve as an alternative to a burger with a side of fries.
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Ingredients:
- 4 lamb leg steaks
Mint yogurt:
- 50g (2oz) fat free yogurt
- handful fresh mint leaves; chopped
Marinade:
- 1 clove garlic; grated
- 2.5cm (1”) fresh ginger; grated
- 1 tbsp garam masala
- ½ teasp turmeric
- ½ teasp cumin
- ½ lemon; zest and juice
- 100g (3.5oz) fat free yogurt
Chilli slaw:
- 1 red pepper; deseeded and finely sliced
- 2 medium carrots; peeled and grated
- ¼ red cabbage; finely sliced
- 4 spring onions; finely sliced
- 2 red chillies; deseeded and finely sliced
- ½ lemon; zest and juice
Pre-heat the grill to about 235C (455F), a nice grilling heat.
Combine all the marinade ingredients and cover the lamb steaks. Leave for 2 hours.
Combine all the slaw ingredients.
Mix the mint with the yogurt.
Place the lower grate on it’s highest setting and cook the lamb until pink in the centre and nicely coloured on the outside; so you’re aiming for high 50’s to low 60’s C. On this occasion turn the lamb over to achieve colour on both sides; usually it isn’t necessary to turn food over on the Traeger but the side nearest the heat source will colour more than the side facing away.
Serve with the slaw on the side and the mint yogurt in a bowl.
