Nadia Lim’s barbecue lamb
Fire up the barbecue to cook these herbrubbed lamb steaks.
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
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