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.
2 lamb leg steaks
Sea salt and freshly cracked
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
RECOMMENDED HEAT: Red-hot grill using lump charcoal.
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.