In collaboration with Tasty, Easy Lamb.
When we think of lamb we usually think of roast Sunday dinner with mint sauce, or perhaps a Donner kebab on a Saturday night. Regular readers might be aware that lamb recipes are appearing on my blog with more frequency. This is because we have teamed up with Tasty, Easy Lamb to show you just how versatile lamb can be as an ingredient, and how it can be so much more than just the occasional Sunday dinner.
Did you know that lamb leg steaks taste absolutely fantastic cooked on the BBQ? Lamb leg steaks are cut from the leaner parts of the leg and can be found either bone in or bone out. If you’re looking for a high-quality lamb leg steak ask your butcher to cut your steaks from the topside.
Lamb leg steaks are excellent griddled, pan-fried or barbequed, and they only need 6-8 minutes on each side for the perfectly cooked lamb steak.
Recently we went on a little wild camping adventure with fellow food blogger Janie who writes The Hedgecombers and her bush crafting partner Jonny. Dinner was on me. After stopping off at the Anderson Butchers in Whiteness for some Shetland hill lamb leg steaks the kids and I packed up our own RAV to join Janie and Jonny on the island of Unst, Britain’s most northerly inhabited island.
We found a fantastic sheltered spot by the Loch of Cliff, Britain’s most northerly loch, and set up camp and as Jonny got the BBQ going I prepared the dinner. Janie made some of her rather delicious Hot Mulled Scrumpy Cider (aka Bonfire Juice) and played photographer for the evening while my hands were dirty.
These BBQ lamb leg steaks with harissa and mint are really easy to make. The marinade involves just a few simple ingredients and can either be prepared in advance or whipped up in a matter of minutes outdoors.
You can adjust the heat of your marinade to your liking by using more or less harissa. The harissa I used was made by our local veg box producers with (I’m quite sure) the hottest chillies available on the planet. Still, that didn’t stop us from using two tablespoons of it in our marinade, calming the heat down afterwards with a generous dollop of natural yoghurt.
The resulting barbecued lamb was succulent and delicious, and served with a toasted giant couscous salad made for a rather exotic meal on the shores of the Loch of Cliff.
The salad itself is really simple to make too and again, it can be made in advance as it’ll keep for a few days.
How do you cook lamb on your BBQ? Do you have any tried and tested recipes to share? If so, let me know in the comments!
BBQ Lamb Leg Steak with Harissa and Mint
for the lamb leg steaks with harissa and mint
for the toasted giant couscous salad
- 1 tbsp olive oil I use Pomora, see badge in sidebar
- 150 grams giant couscous
- 500 ml water
- 150 grams cucumber diced
- 200 grams cherry tomatoes diced
- 100 grams feta cheese crumbled
- 75 grams kalamata olives
- 2 tbsp fresh parsley finely chopped
- 4 spring onions finely chopped
- 4 tbsp lemon infused olive oil I use Pomora (see recipe notes)
- Shetland sea salt to taste
- freshly ground black pepper to taste
- plain natural yoghurt
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- To prepare the harissa with mint glaze, add all of the ingredients to a small bowl and stir well. Use more or less harissa depending on the heat you want.
- Divide the glaze between four lamb leg steaks, brushing it on both sides. Set the lamb aside to marinade while you prepare the salad.
- To prepare the giant toasted couscous salad, heat the olive oil in a saute pan and lightly toast the couscous until golden, stirring constantly. Take care that it does not burn as it will begin to change colour quickly.
- Add the water, bring to the boil and allow the couscous to simmer for 6-8 minutes until all of the water has been absorbed.
- Transfer the cooked couscous to a plate and leave to cool to room temperature.
- Add the cucumber, tomatoes, olives, spring onion, parsley and feta to the cooled couscous and toss gently.
- Drizzle over the lemon-infused olive oil and season the salad to taste. Chill in the refrigerator until needed.
- BBQ the lamb for 6-8 minutes on both sides. Serve with the toasted couscous salad and a dollop of plain natural yogurt, if desired.
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This is a commissioned recipe for Tasty, Easy Lamb, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.