4 lamb steaks or 8 lamb chops
Rub
4 tsp virgin olive oil
2 garlic cloves, finely grated
1 tsp each – fresh rosemary and thyme finely chopped
1/2 tsp Maldon sea salt flakes
1/4 tsp freshly ground black pepper
Salsa
1 cup mint, leaves only (packed), freshly chopped
1/3 English cucumber, chopped
1/2 cup ripe plum tomato, skinned de-seeded and chopped
1/3 cup banana shallot, finely chopped
1/3 cup sweet red pepper, finely chopped
1 jalapeño pepper, membrane removed de-seeded and chopped
3 tbsp lime juice
2 garlic cloves, finely grated
1 tbsp natural brown sugar (or to taste)
1/4 tsp Maldon sea salt (or to taste)
- Combine the olive oil, garlic, herbs and seasoning, rub over the lamb, place into a roasting tin, cover with foil and refrigerate for an hour.
- Place all the ingredients for the Salsa into a bowl, stir until combined, cover and refrigerate until ready to serve.
- Place the lamb in an oven set to 325 degrees Fahrenheit (162 degrees Celsius). For each inch of thickness, allow 10 to 15 minutes of cooking time – depending on how you like your lamb cooked.
- Serve with the Salsa, olive oil mash and seasonal vegetables.