Leg of lamb steak

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Description of Leg of lamb steak

The Leg of lamb steak is cut from the hind leg of New Zealand lamb, which has a very unique taste. Leg of lamb steak has an authentic taste due to the grass and clover the lamb feeds on in the wild. Leg of lamb steak is a juicy piece of meat with a bone in the middle; and it's perfect for slow cooking.

 

Box: One portion, 300 grams


The most delicious flavour combinations with Leg of lamb steak

Roasted peppers and olive tapenade go well with Leg of lamb steak. Lamb combined with spices, such as garlic and thyme, also makes for a delicious taste sensation. Prefer oregano? Combine it with your Leg of lamb steak and balsamic vinegar. Incredibly delicious!

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Ingredients

100% lamb

 

Nutritional values

Per 100 Gram.

 

Energy 727 kJ / 174 kcal
Fat 10,8 g
Saturated fat 4,4 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 19,2 g
Salt 0,0 g

BARBECUE: 15 minutes. *
Turn regulary.


GRILL: 15 minutes. *
Turn halfway.

 

* For defrosted products
For the best results, defrost product in the fridge outside of the box 1 day before usage.

Leg of lamb steak with grilled pepper olive tapenade

2 persons

 

Ingredients
Preperation
  • 2 Leg of lamb steaks
  • 1 Clove garlic
  • 2 Lemons
  • 3 Red peppers
  • Fresh parsley
  • 10-15 Black olives pitted
  • 1 tbsp Capers
  • Olive oil
  • Pepper
  • Salt
 Preheat the oven to 220°C. Juice the lemons. Chop the garlic finely. Sprinkle the steaks with salt and pepper. Add the lemon juice, olive oil and garlic. Mix well, cover and leave in the refrigerator to marinate.

Place the peppers in the oven and bake for 20-30 minutes until they begin to brown. Put in a bowl and cover the bowl with plastic wrap. Let it cool slightly.

Remove the skin, clean the paprika and cut into pieces. Do the same with the olives, parsley and capers. Mix these ingredients together with a dash of olive oil and season with salt and pepper.

Heat the grilling pan and fry the steaks according to the instructions on the package. Serve with the roasted pepper olive tapenade.