Whilst British lamb is at its most tender in May and June, it is still very good as we get into Autumn. Once the meat has been marinated the cooking process is very quick and the lamb is especially good with the tabbouleh recipe in these pages. Flattening the lamb makes it very tender and quick to cook.
For 6
6 boneless lamb leg steaks
120g or 8 tbsp Greek style yogurt
2-3 cloves of garlic, peeled and crushed
The leaves from a small bunch of mint, finely chopped
The finely grated zest and juice from a medium lemon
A little oil for brushing, rapeseed oil is good for this
Sea salt flakes
You will also need a large griddle or frying pan
Put the lamb steaks on a board, cover them with a clean tea towel or a large sheet of kitchen paper and flatten them by bashing with a heavy rolling pin.
Mix the yogurt, garlic, mint, lemon zest and juice together in a non-metallic dish or tray, large enough to hold the chops in one layer.
Add the flattened lamb steaks and generously coat each one in the yogurt mixture then cover the dish or tray and put it in the fridge to marinate for at least 2 hours or overnight if that suits you.
When you are ready to cook the lamb. Preheat a heavy griddle or frying pan which has been lightly brushed with oil.
When the griddle is very hot, add the lamb and cook for 2 or three minutes on each side. It should be golden brown. It is important not to overcrowd the pan with the lamb so you may need to do it in batches. If you do that you will need to keep them warm until you have cooked them all.
Sprinkle the steaks with a pinch of salt before serving with the tabbouleh recipe given in these pages.
See also Slow Roast Shoulder of Lamb and Slow Roast Shoulder of Lamb and Lentils
