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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


    • 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


    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.

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    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.


    Average user rating

    4 stars