Chef's Recipes

Chargrilled Scotch Leg of Lamb Steak

Char grilled Scotch Leg of Lamb Steak with Tenderstem Broccoli, Braised and Poached Leeks, Feta Cheese, Thyme Scented Jus

Serves 2

Equipment Focus

This recipe was produced with the electric chargrill. Find out more here.

A few Features and Benefits – Electric Chargrill

• Good temperature range.
• Fast heating up and recovery times
• A very user-friendly piece of equipment to work on.
• Super easy to clean during and after operation.

Ingredients

2 x 6oz Scotch Leg of Lamb Steaks (off the bone)
4 x Tenderstem broccoli 
4 x Baby leeks or Spring onions
80g Leeks 
1 x Garlic clove
60g Greek feta cheese
15ml Greek yogurt 
15ml Double cream
120ml Lamb jus
2 x Thyme
Pinch Sea salt
Pinch Mixed pepper crushed

Method

• Wash, drain, dry, slice and portion all the leeks
• In warm saucepan, add butter, olive oil, garlic and sliced leeks
• Cook slowly, till soft, keeping covered till ready for use.
• In light chicken stock and olive oil, poach baby leeks
• Reduce lamb jus till correct consistency, leaving to infuse with thyme final 2 minutes 
• In food blender, process feta and yogurt till smooth, adding cream at end, season
• On warm grill, sear both sides of the lamb, seasoning as you go along.
• Allow for 2 minutes per side, then place in oven for a further two, rest and then ready.
• Plate up according to preference.

Chef’s tips

• Slow and low is the best – do not sear lamb over excessive heat.
• Let the lamb rest well before final plating.
• Best served pink, if more well done required, do not slice the meat for plating.