Grilled Lamb Leg Steaks with Chamomile Salsa Verde

This recipe came about while I was cooking for a wonderful friend of mine, Jan, who runs Maddocks Farm, in Devon, England, and grows the most amazing edible flowers. You can serve the salsa verde with a whole lamb or, as I have here, a couple of lovely, juicy lamb leg steaks grilled over charcoal.


Food and Fire


2 lamb leg steaks

Sea salt and freshly cracked

Black pepper

For the chamomile salsa verde:

Large handful of chamomile fronds and flowers, plus extra to garnish (optional)

1 garlic clove

Scant ¼ cup (50ml) good-quality extra-virgin olive oil

Juice of ½ lemon

Good pinch of sea salt

To serve:

New potatoes


RECOMMENDED HEAT: Red-hot grill using lump charcoal.

Serves 2



Make the salsa verde in advance by blitzing up all the ingredients in a food processor or using a hand blender until you have a coarse paste. Set aside.

Season the lamb leg steaks with a pinch of sea salt and grill for approximately 4 minutes on each side, ensuring the meat reaches an internal temperature 140°F (60°C) for medium and is still blushing pink. 

Remove the lamb steaks from the barbecue and let rest for a couple of minutes. Sprinkle with a pinch of black pepper just before serving.

To serve, drizzle with a little of the chamomile salsa verde and garnish with a few spare chamomile fronds and flowers (optional). We enjoyed ours with some home-grown new potatoes.


For more recipes for grilling, smoking and roasting with fire, check out Food and Fire by Marcus Bawdon. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.