Lamb leg steak with grilled vegetables and mint jelly

Servers 4

Ingredients

For the Lamb Leg Steak

• 4 x 140g lamb leg steak
• 2 tsp oil
• Salt and freshly ground black pepper

For the Vegetables

• Cut the veg in about 1.5 cm slices
• 1 courgette
• 1 small aubergine
• 3 red peppers
• 2 onions, thickly sliced
• 1 Butternut
• 3 garlic cloves, crushed
• 2 tbsp oil
• salt and pepper
• Dundarave Mint jelly

Recipe Tips

Remember to get the best flavour remove your meat out of packed dry and allow to warm to room temperature.

Method

1. Pre-heat the oven to 220C/425F/Gas 7 (200C fan).
2. Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place the vegetables all the it a bowl with some oil and garlic. Season well with salt and pepper.
3. Grill the vegetables for 3 min on a high heat just to mark the vegetable. With the butternut place in the oven first and roast by itself for 5 min before Toss together with the rest of the grilled vegetables and place into the oven for a further 5-10 minutes, or until hot.
4. For the lamb, place the lamb steak into a bowl, rub with the olive oil and season with salt and freshly ground black pepper. Heat a griddle pan and chargrill the steak for 5-6 minutes on each side, or until cooked to your liking. Leave to rest for five minutes.
5. plate all together and serve with the Dundarave mint jelly.