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Saturday, 16 February 2013
BBQ Recipe- Smashed Lamb steaks with Mustard, Oregano and Preserved Lemon
13:24 | 
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Butterfly Lamb steaks with Mustard, Oregano and Preserved Lemon
Ingredients
- 2 pounds of butterfly leg of lamb, in one piece
- Coarse salt and freshly ground black pepper
- ¼ cup Dijon mustard
- ½ cup packed fresh oregano leaves, finely chopped
- 1 tablespoon roughly chopped Lemon Confit ( remove the flesh just use peel)
- 1 tablespoon extra virgin olive oil
Method
- Mix the lemon and oregano together.
- Cut the lamb across the grain into 1-inch-thik slices
- Place lamb slices between sheets of plastic wrap and pounds to an even thickness of 1/2inch
- Season with salt , and brush with half the mustard
- Turn, season and coat with remaining mustard
- Finally scatter the chopped oregano and lemon confit evenly over the top
- Place lemon side down on very hot Flat BBQ plate and leave for 3 minutes without moving.
- Use a wide thin spatula to careful release the steaks, flip them to the other side and cook for 2 minutes until done
- Remove and rest for 2 minutes
- Serve.
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