Because leg steaks come from the leaner part of the animal and have a fair amount of muscle on them they can be a bit tough so it’s important to marinate them first (and you can freeze them in the marinade in plastic bags). You also need to make sure you allow time for resting after you’ve cooked them (you can cook the courgettes while they rest if you are experienced and can do it quickly). But the upside is that they do have a lot of flavour.

If you feel you need carbohydrate, serve with new potatoes or Jersey Royals. Or a very successful alternative is to make some couscous (200g/just under 8 oz) by covering it with 250ml/1 cup boiling stock made with a stock cube, and leaving it for about five minutes. Then you can add in the dressed courgettes with the feta.

 

For four (don’t try to do this for more – there isn’t room in the frying pan)

lamb and marinade
  • 4 x 175g lamb leg steaks
  • 2 tbsp olive oil, plus an extra glug for frying
  • 6 tbsp orange juice
  • 3 tbsp honey (lavender or thyme is nice)
  • 2 tbsp red vermouth (Martini), or marsala
  • 1 clove of garlic, peeled and crushed
  • 4 sprigs rosemary
  • salt and Indonesian long pepper

 

warm courgette salad
  • 500g/1 lb courgettes (3 or 4 courgettes)
  • 200g/8 oz Greek feta (not the Danish stuff), crumbled
  • 1 tsp crushed, dry fried cumin seeds
  • about sixteen pitted black olives (NB NOT the type in brine… or if you can only find brine, go HERE for a much better alternative. If you use black olives in olive oil use some of the oil in the dressing)

 

dressing for warm courgette salad
  • 3 tbsp olive oil
  • 2 cloves garlic, peeled and crushed
  • 3 tsp good quality balsamic vinegar
  • about eight mint leaves, roughly chopped
  • 2 tsp of smoked salt

 

  1. marinate the lamb in the other ingredients
  2. take the feta out of the fridge
  3. cut the courgettes into coins about ½ cm/¼ inch thick
  4. put in a colander and sprinkle with the salt
  5. dab at the courgettes with kitchen paper to dry them a bit
  6. toss them in the cumin and two tbsp of olive oil
  7. fry the courgettes about five minutes each side – remove to a bowl
  8. add the dressing (the last five ingredients), and the feta and keep warm
  9. in the same frying pan that you used for the courgettes add some olive oil – make sure it’s good and hot
  10. fry the lamb on each side (keep the marinade) for about three minutes
  11. leave to rest, covered with foil for about five minutes. NB don’t skip this step, it’s important
  12. add the marinade to the frying pan, add a slosh marsala to make a bit of gravy

 

© 2014 Saucy Dressings

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