(Lamb Leg Steaks or Lamb Liberty Leg )

Ingredients

• 8 small thin Lamb Steaks cut from the Leg sea salt and black pepper
• 2 cloves of garlic, sliced
• 2 tbsp balsamic vinegar
• 2 tbsp caster sugar
• 4 leaves of Napa cabbage (Chinese leaves), sliced
• Small pieces of white radish (mooli), peeled and sliced into very thin strips
• 1 bird's-eye chili, deseeded and roughly chopped
• 120ml rice vinegar
• 4 tbsp bottled satay sauce
• 1 lime, juiced
• 1 medium sweet potato or kumara, peeled and finely sliced lengthways
• Olive oil for brushing
• Handful chives or mint leaves

Directions

This summer barbeque recipe might require a trip to an Asian food supermarket or else you can just cook the balsamic steaks to serve with your other fare.

1. Toss the lamb steaks in a container with the salt, pepper & garlic.
2. Mix the balsamic vinegar with 3 tsp of the sugar and pour over the steaks.
3. Leave for 2 hours - or overnight in the fridge.
4. In another container, layer the cabbage and slices of mooli with the chopped chili.
5. Mix the rice vinegar with the remaining sugar until dissolved and pour over the vegetables.
6. Weigh down with a heavy dish on top, and leave for the same time as the lamb.
7. Meanwhile, mix the satay sauce with the lime juice and a pinch of salt.
8. When ready to eat, drain the vinegar from the vegetables.
9. Season the slices of sweet potato and brush with olive oil.
10. Remove the lamb from its marinade and grill over the coals, along with the sweet potato, for about a minute on each side or until done how you like it.
11. Toast some bread, or warm a pitta or tortilla over the coals, and use to sandwich a mixed stack of caramelised lamb and sweet potato with a little pickled vegetable and some herbs.
12. Stick the lot together with a good slather of lime-satay sauce.

Alastair Hendy - SundayTimes Style Section July 9, 2000