Lamb steaks with three sauces

Ask your butcher for lamb rump cut to a thickness of 2 cm–2,5 cm (this is an art!). I prefer serving these steaks with salsa verde, a classic “green” herb sauce full of flavour, as an accompaniment, but tzatziki and bagna càuda are just as delicious.

Serves 4

Preparation time 15+ minutes Cooking time 10–15 minutes

YOU NEED

• 4 x 150 g pieces of lamb rump

• 1 tablespoon (15 ml) whole coriander seeds, toasted and ground

FOR THE SALSA VERDE

• 1 large handful each of parsley, coriander and mint leaves

• 3 garlic cloves

• 4 anchovy fillets (preserved in oil)

• 1 tablespoon (15 ml) capers

• 1 tablespoon (15 ml) Dijon mustard

• ¼ cup (60 ml) red wine vinegar

• ¼ cup (60 ml) olive oil, plus extra

• 8 cocktail gherkins

• cup (80 ml) mayonnaise (optional)

FOR THE TZATZIKI

• 1 cup (250 ml) cucumber, grated coarsely

or diced

• 2 cups (500 ml) plain yoghurt

• ¼ teaspoon (1,25 ml) salt

• ¼ cup (60 ml) mayonnaise (optional)

• 1 large garlic clove, grated finely

• 4 medium sweet-and-sour gherkins, chopped finely

FOR THE BAGNA CÀUDA

• cup (80 ml) olive oil

• 12 anchovy fillets (preserved in oil)

• 5 garlic cloves, grated finely

• cup (80 ml) butter

• 1 cup (250 ml) cream

• 1 teaspoon (5 ml) white pepper

THIS IS HOW

Season the lamb with ground coriander, salt and freshly ground black pepper. Braai the lamb steaks over moderately hot coals for 5–7 minutes on a side, until lightly browned on the outside but still pink inside. If the coals are very hot, watch the meat closely and turn frequently. Serve the lamb with one of the sauces.

Make the salsa verde (makes 1½ cups) Salsa verde, which is usually made with a mortar and pestle, has a coarse texture. For this recipe, I’ve turned it into a runny, thick sauce. Place all the ingredients except the mayonnaise and seasoning in the bowl of a food processor and pulse until fine. Add extra olive oil if necessary to create a sauce. Stir the mayonnaise through and season to taste with salt and freshly ground black pepper.

Make the tzatziki (makes 3¼ cups) Press the water out of the cucumber and mix it with the rest of the ingredients. Keep the sauce in the fridge until you are ready to serve it. This versatile sauce will also work well on a cheese board, with meatballs, pitas and crudités.

Make the bagna càuda (makes 1 cups) This sauce is traditionally served with crunchy fresh vegetables, but it is equally delicious with meat, chicken or fish. The garlic is fried slowly, which means the taste and aftertaste are not strong. Place the olive oil, anchovies and garlic in a pan and fry over a very low heat until the anchovies have completely melted. The garlic shouldn’t turn brown, so stir it frequently. Add the butter, cream and white pepper, and allow to simmer for 3–5 minutes. Serve immediately. >