BBQ LAMB LEG STEAKS PROVENCALE
Serves 4INGREDIENTS 4 x Gourmet Lamb leg steaks about 1-2 cm thick, fully trimmed FOR THE MARINADE Combine the following- 2 garlic cloves, peeled and crushed 3 Tbsp olive oil 4 bay leaves 4-6 Tbsp lemon juice ½ tsp salt and pepper to taste FOR THE VEGETABLES 1 Tbsp olive oil 2 large firm tomatoes, cored and cut into wedges 1 onion, peeled and chopped 8-12 button mushrooms 1 courgette, sliced 1 red pepper, seeded and sliced 2 Tbsp fresh herbs, chopped (optional) eg basil, chives 2 tsp fresh or dried thyme 2 tsp fresh or dried rosemary 8 black olives (optional) 2 Tbsp dry white wine salt and pepper to taste METHOD 1. Marinate the lamb 2-6 hours. 2. Remove from the marinade and pat dry. Lightly oil a preheated barbecue grill or solid hotplate and cook leg steaks for 2-3 minutes per side. Set aside, covered, in a warm place for about 5 minutes. 3. In a heavy-based pan or on the hotplate, toss the vegetables [except the wine and herbs] for 3-4 minutes. 4. Add the wine, olives, ( if using) and herbs and remove from the heat. Serve piled on the lamb steaks. Serves 4 |