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Marinated Lamb Steaks with Mint and Yogurt Dressing

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Marinated Lamb Steaks with Mint and Yogurt Dressing

This recipe uses balsamic vinegar and caper paste to make a tangy, sweet marinade for the tender lamb, served with yogurt and mint dressing.

  • Gluten Free
  • Nut Free
Preparation time:
10 mins, plus at least 15 mins marinating
Cooking time:
6 minutes to 8 minutes
Total time:
31 minutes to 33 minutes 35 minutes
Serves:
 4

Ingredients

  • 2 cloves garlic, crushed
  • 2 tbsp clear honey
  • 2 tbsp balsamic vinegar
  • Grated zest and juice of 1 unwaxed lemon
  • 1 tbsp olive oil
  • 2 tsp Waitrose Cooks’ Ingredients Caper Paste
  • 20g pack fresh mint, finely chopped
  • 1 pack 4 hand trimmed lamb leg steaks (approx 350g in total)
  • 6 tbsp natural yogurt

Method

  1. Place the garlic, honey, vinegar, lemon zest and juice in a shallow non-metallic bowl with the oil and caper paste, and whisk together using a fork. Add half of the mint.
  2. Add the lamb steaks and coat well in the marinade. Cover with clingfilm and place in the fridge to marinate (leave for at least 15 minutes, or up to 1 hour).
  3. Preheat the barbecue or grill to its highest setting. Cook the steaks for 3-4 minutes on each side for pink meat, or 5-6 minutes if you prefer your lamb well-done.
  4. Stir the remaining mint into the yogurt and serve with the lamb. Try this with a salad of pea tops, sliced cucumber, crumbled feta cheese, and a simple olive oil and lemon juice dressing.

Cook's tips

Caper paste is great for adding flavour to pasta dishes, or served on toasted French bread, topped with olives and salami as a snack.

Drinks recommendation

The marinade for this lamb has plenty of flavour, so it can handle a juicy and well-structured organic red.

Comments and images

Average user rating 4 stars out of 5

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Kedgeree

Kedgeree 18 May 2009 08:52

I found this too sweet. The taste of the lamb was lost.

Disasterchef

Disasterchef 07 October 2008 14:43

Simple and delicious. I couldn't get my hands on any lamb leg steaks so I used diced lamb instead. The marinated lamb, mint yoghurt and feta from the salad form a wicked combination.

Orsett Mum

Orsett Mum 28 August 2008 23:16

28th August 2008 I tried this recipe after tasting it in store (Southend Branch). It is absolutely delicious, I served it with cous cous and some roasted vegetables. It is really lovely. I am planning to do it again this weekend and will probably make a large salad and some hot pitta bread to have with it. Give it a go!

jummyD

jummyD 19 August 2008 22:40

A great and easy to cook recipe. I did not have the caper paste so I made my own by whizzing up some capers with oil and used that instead. The steaks absorbed wonderful flavours from its marinade and the smell was fantastic too. Will definitely cook again.

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4 stars out of 5

Average user rating Based on 30 ratings

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Nutritional Info

Typical values per serving:
Energy 255.0kcal
Sugars 11.2g
Fat 15.0g
Saturated Fat 5.8g
Salt 0.6g

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This recipe was first published on Waitrose.com in August 2008