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Marinated lamb steaks with minted potato salad recipe

Marinated lamb steaks with minted potato salad recipe

24 ratings

Lamb steaks, marinated with curry powder, ginger, soy sauce, tomato purée and olive oil, then grilled over coals. The accompaniment? That British barbecue staple of potato salad, dressed with yoghurt, mint and finely chopped spring onion. See method

  • Serves 4
  • 1 hr 10 mins to prepare and 26 mins to cook, plus resting
  • 500 calories / serving


  • 100ml dark soy sauce
  • 1 tbsp curry powder
  • 1 tsp ground ginger
  • 1 tbsp tomato purée
  • 1 tbsp olive oil
  • 6 lamb leg steaks
  • 500g new potatoes
  • 125g pot natural yogurt
  • 1 bunch mint
  • 1 bunch spring onions
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    13g 65%
  • Sugars

    8g 9%
  • Salt

    4.9g 82%

of the reference intake
Carbohydrate 27.4g Protein 33.8g Fibre 3.2g


  1. Combine all the marinade ingredients, season, and rub over the lamb leg steaks. Marinate for at least 1 hour.
  2. Cook the new potatoes until tender (approx 20 mins) in boiling salted water, then drain and allow to cool. Combine the yogurt, chopped spring onions and chopped mint and mix in the cooked potatoes. Season and set aside.
  3. Heat the barbecue until the coals are glowing and there are no flames. Barbecue the lamb steaks for about three minutes per side to leave them slightly pink in the middle. When cooked wrap in foil and leave to rest for five minutes.
  4. Serve with the potatoes and the resting juices poured over.

See all Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Homeand view the full Food safety at home video.

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