Na­dia Lim’s bar­be­cue lamb

Fire up the bar­be­cue to cook th­ese her­brubbed lamb steaks.

The Tribune (NZ) - - COMMUNITY COOKBOOK -

This is a quick and sim­ple recipe that will be per­fect for a sum­mer’s night. HERB RUBBED LAMB WITH CA­PER POTATO SALAD Ca­per potato salad 800g waxy pota­toes, scrubbed, diced 2-3cm 1-2 ta­ble­spoons ca­pers 2 car­rots 2-3 stalks cel­ery 1⁄ cup may­on­naise

4 1 tea­spoon vine­gar (e.g. red wine, white wine, cider) 2 ta­ble­spoons picked cel­ery leaves (op­tional)

Herb rubbed lamb 600g lamb rump or leg steaks (at room tem­per­a­ture) 1-2 ta­ble­spoons chopped fresh herbs (e.g. thyme, oregano, tarragon)

Warm tomato vinai­grette 1 tea­spoon vine­gar (e.g. red wine, white wine) 1 tea­spoon bal­samic vine­gar 1 tea­spoon brown sugar 11⁄ ta­ble­spoons olive oil 2 toma­toes,

2 diced 1cm 1⁄ cup roughly chopped basil leaves

4

Bring a large saucepan of salted wa­ter to the boil. Pre­heat the bar­be­cue grill to high (if us­ing). Cook the pota­toes in the saucepan of boil­ing wa­ter for about 12 min­utes or un­til ten­der but not soft. Drain well, re­turn to the saucepan, cover with a lid and set aside to steam while you pre­pare the rest of the meal. While the pota­toes are cook­ing, pre­pare the veg­eta­bles; roughly chop the ca­pers; peel and grate the car­rots; thinly slice the cel­ery; set all aside. Pat the lamb dry with pa­per tow­els and driz­zle with a lit­tle olive oil. Rub with the herbs and sea­son with salt and pep­per. Heat a driz­zle of oil in a large fry­ing pan on medium to high heat. Fry the lamb for 2-3 min­utes each side for medium-rare (de­pend­ing on thick­ness), or un­til

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