• Ingredients
     
    • Donald Russell Lamb Chump Steaks
    • 2 cloves of garlic
    • 1 small handful of mint leaves
    • 1 tbsp flat leaf parsley
    • ½ tbsp finely grated lemon zest
    • 2 tbsp of extra virgin olive oil
  • Method
     
    1. Peel the garlic, crush lightly onto a chopping board then work to a paste with a little coarse salt.
    2. Wash and drain the herbs then chop finely with a very sharp knife.
    3. Combine the garlic and chopped herbs with the lemon zest then stir in the olive oil.
    4. Grill your lamb steaks over hot coals for a smoky chargrilled flavour, then move off the direct heat to cook to your liking. Sprinkle with your fresh gremolata to serve.

    Chef's Tip

    The rich flavour of grass-fed British lamb lends itself excellently to grilling on the barbecue. As it browns and crisps on the outside, the flavour is enhanced and takes on a whole new level. 

    You want to make sure you get this crisping on the outside while being sure not to overcook it.  Sear the lamb directly over the hot coals to get them looking deliciously brown then move to a moderately hot part of the grill to let it cook through.

    There are lots of ways to tell when it's cooked, but I always use a meat thermometer as it's the most reliable. The internal temperature should be:

    55C for medium rare
    60C for medium (pink)
    65C for medium well

     

    Eddie McDonald

    Donald Russell Chef