New Zealand lamb steak and cucumber salad

Lamb is lovely if you marinate it overnight.

Spring lamb and mint sauce is simply delightful. I’ve paired it up with a cucumber salad making this dish an ideal light lunch for when you are sitting outdoors enjoying the sun. Some people don’t like lamb because it may give off a slightly strong smell. If you marinate the lamb for an hour or over night, the lamb will smell beautiful and the meat will be tenderised. When it comes to lamb, my favourite mix for the marinate is freshly pounded rosemary, garlic, black pepper, and olive oil. Wrap them up and refrigerate for at least 1 hour, but I prefer to leave them overnight to achieve maximum results. I adore lamb when it is slightly pink in the middle, but that is entirely your choice of preference. Try not to overcook the steaks as it will loose all of it’s juicy goodness. I serve it up with some greek yogurt infused with harissa, mint sauce, and a wedge of lemon.

READY TO COOK?

1. In a pestle and mortar, pound the rosemary, garlic, black pepper, and 3 table spoons of olive oil.
2. Season the mix onto your steaks, wrap them up with cling film and marinate for at least 1 hour (or overnight).
3. When you are ready to cook, shave the cucumber with a pealer length-ways until you reach the seeds, then flip the cucumber and apply the same technique.
4. Do not dress the cucumber salad until you are about to serve the dish as it will get soggy.

1. In a small sauce bowl, mix up 2 tablespoons of greek yogurt and 1 tea spoon of harissa.
2. Heat up a griddle-pan until sizzling hot.
3. Pop in your steaks and grill on each side for 2 and a half minutes for it to be cooked medium.
4. Once the steaks are done, season with a bit of sea salt and black pepper, then rest them on a warm plate for 1 minute.
5. Dress your cucumber slices with mint leaves, 1 table spoon of olive oil, half a tea spoon of sesame oil, 1 tea spoon of soy sauce.
6. Slice the steaks in half and pop them on a plate along with cucumber salad, harissa yogurt, mint sauce, and lemon.

INGREDIENTS

• 2x 200g lamb steaks (any tender cuts)
• 1 cucumber – washed
• 1 sprig of rosemary
• 1 clove of garlic – crushed
• 1 lemon

• greek yogurt
• harissa
• mint sauce
• fresh mint
• soy sauce
• olive oil
• sesame oil

Lamb made light and lovely.