Seasonal sizzle

Peter Walters, Keele University’s Executive Chef, serves up a warm autumnal feast

Missing the barbecue already? Get your griddle on and sizzle some lamb leg steaks. For non-meat eaters, take your pick and grill a slice of goat’s cheese or halloumi to accompany the salsa verde and beetroot.

Chargrilled leg of lamb with salsa verde and roasted beetroot

For 6 persons

1 leg of lamb, boneless
5 garlic cloves, crushed
4 rosemary sprigs
Olive oil
2 lemons, juiced
12 beetroots, in a selection of colours – golden, candy and red
Sea salt

For salsa verde

1 bunch parsley, stalks
removed
1 bunch mint, stalks removed
1 bunch basil, stalks removed
35g capers
50g anchovies
Red wine vinegar
1 tbsp Dijon mustard
1 lemon, juiced
Salt and black pepper

➡Prepare the leg of lamb by slicing each of the main muscles into 2cm thick steaks. Marinate with lemon juice, olive oil, garlic cloves and rosemary for 2 hours.

➡Heat the oven to 200ºC. Wash and dry the beetroots and chop into even-sized chunks, transfer to a baking sheet with a little olive oil and sea salt. Roast in the oven until tender, about 1 hour.

➡For the salsa verde, blend the mint, parsley, basil, capers, mustard and anchovies together until fairly smooth. Add a little red wine vinegar, olive oil and lemon juice. Keep the salsa fairly thick. Add the seasoning, being careful of the salt level with the capers and anchovies.

➡Heat a large griddle pan until smoking hot. Drain the slices of lamb and pat dry before chargrilling on each side for 2-3 minutes. Transfer the lamb to another tray and leave to rest for a few minutes before serving.

➡Reheat the beetroots in the oven for a couple of minutes and serve with the lamb and salsa verde.

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