Lamb Steaks with Mint Ajika

Lamb Steaks with Mint Ajika

Olia Hercules
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 500 gram new potatoes
  • 2 lean lamb steaks
  • 0.5 cucumber
  • 100 gram radishes
  • 0.5 lemon

For the Mint Ajika

  • 1 bunch fresh mint
  • 1 green chilli
  • 1 garlic clove
  • mild olive oil, or vegetable oil
  • black pepper
  • sea salt


  • Wash and clean the potatoes. Slice the potatoes in half and place in a medium saucepan. Cover with water, bring to the boil and cook for 10mins (until just tender), drain and set aside.
  • For the salad, thinly slice the cucumber. Slice the radishes, some into circles and some into quarters. Place them in a small bowl, add 1 tsp olive oil, squeeze over the juice of 1/2 lemon and season with sea salt and black pepper.
  • For the mint ajika, using a hand blender, blitz 4 tbsp of oil, the mint (save a few leaves for decoration), the chilli, garlic and a pinch of salt. Set to one side.
  • Heat a griddle pan or medium frying pan on a high heat until hot. Rub the lamb steaks with 2 tbsp of vegetable oil and grill for 3-­5mins on each side for medium rare. Wrap the lamb steaks in foil if you like it more well done and rest for 8mins.
  • Coat the potatoes in the remaining oil and grill on the same griddle pan you’ve just cooked the steaks on for 5mins or until nicely charred. Toss them in the mint ajika.
  • Serve Slice the lamb very thinly and arrange on a plate with the grilled potatoes, radishes and cucumber salad, using the mint leaves as a garnish. Finish with a drizzle of oil and a good squeeze of lemon juice.

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