Balsamic Lamb Steaks
(Lamb Leg Steaks or Lamb Liberty Leg )
- 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
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.
- Toss the lamb steaks in a container with the salt, pepper & garlic.
- Mix the balsamic vinegar with 3 tsp of the sugar and pour over the steaks.
- Leave for 2 hours - or overnight in the fridge.
- In another container, layer the cabbage and slices of mooli with the chopped chili.
- Mix the rice vinegar with the remaining sugar until dissolved and pour over the vegetables.
- Weigh down with a heavy dish on top, and leave for the same time as the lamb.
- Meanwhile, mix the satay sauce with the lime juice and a pinch of salt.
- When ready to eat, drain the vinegar from the vegetables.
- Season the slices of sweet potato and brush with olive oil.
- 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.
- 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.
- Stick the lot together with a good slather of lime-satay sauce.
Alastair Hendy - SundayTimes Style Section July 9, 2000