Chilean Marinated Lamb

For that extra spice you need in your life! Spectacularly charred, this dish will quickly become an easy favourite.

There's nothing better than a delicious, juicy steak fresh off the BBQ. This spring, make lamb steaks your go-to; the tender and flavoursome meat will be the hero your next meal and every one after.

Available in a variety of cuts including leg and rump, lamb steaks are perfect for the BBQ, pan-frying or stir-frying.

The versatility of this cut makes it the best choice for a range of recipes – from your simple BBQ grill to gourmet crowd-pleasers. Australian Lamb has created five recipes to tickle your tastebuds including Greek lamb and feta tacos, Mongolian lamb bao and Chilean marinated lamb that are guaranteed to satisfy at any meal occasion, big or small.

Serves: 4
Preparation: 15 minutes
Cooking: 20 minutes

Ingredients
800g lamb leg steaks, trimmed of fat

Marinade
2 cloves garlic, crushed
1 tbsp drained chopped jalapenos
Juice of 1 lime
1 tbsp finely chopped coriander
1 tbsp coarsely chopped coriander leaves
2 tbsp extra virgin olive oil

Vegetables
2 roma tomatoes, thickly sliced
2 bunches asparagus, trimmed
4 cobs corn
Lime wedges to serve

Coriander sprigs, to serve

Method

Combine ingredients for marinade and pour half of it over the lamb leg steaks. Turn lamb in marinade to coat evenly. Marinate for 10-30 minutes, until you're ready to cook. Keep reserved marinade to serve.
Preheat a grill pan or BBQ to very hot. Cook corn for 10 minutes, turning to char evenly. Cook asparagus for 2-3 minutes and tomatoes for 1-2 minutes.
Cook lamb on grill pan or BBQ for 2-3 minutes per side for medium. Rest for 5-10 minutes, and then slice to serve. Serve with vegetables and reserved marinade.

Tips:
Try fresh red or green chillies instead of jalapenos
Marinate the lamb the night before for greater flavour
Add a little of the reserved marinade to the vegetables before or after cooking to give them a bit of a kick

Visit Australian Lamb for more recipe inspiration.