The marinade is as much the star of this recipe as the lamb itself. Tuck into a beautifully tender steak and enjoy the smoky combinations of soy and spices.
Combine all the marinade ingredients with a little seasoning and marinade the lamb steaks for at least 1 hour.
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.
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.
Serve with the potatoes and the resting juices poured over.
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