Minted Lamb Steaks | Easy Recipe, Tried and Tested – Guaranteed Success! | Bristol Foodie

Aaah!! it was that time of year again. The Anniversary. The day we have agreed to not celebrate, however still feel obliged to make some understated effort for, and how better to celebrate than by cooking a meal?!

In the past, my ‘surprise’ romantic meals have not always gone to plan. I still have scars on my arm from a Caramel-Nest ‘incident’ last year (my boyfriend got home to find a kitchen full of smoke and a very flustered girlfriend with her arm held under the cold tap!) So this year I decided to go back to basics and stick to ‘Simple But Effective’ as a rule of thumb.

My saviour dish of choice was minted lamb steaks. Incredibly easy, wonderfully tasty, and a guaranteed success.

Ingredients (for 2 people)

  • x2 Lamb Steaks (preferably fillet)
  • handful of fresh mint
  • handful of fresh rosemary
  • extra virgin olive oil, 3-4 tablespoons
  • 1 garlic clove, crushed
  • Salt and Pepper

Unfortunately I’d put no foresight into planning this romantic meal which resulted in me running around Clifton Village in a frenzy trying to purchase my ingredients. Lamb steaks were bought fresh from Clifton Village Butchers, (unfortunately they were all out of fillet so I had to make do with leg) and Reg The Veg came to my rescue with all of the fresh herbs, leeks and potatoes I needed.


1) Roughly chop a 3 – 4 sprigs of mint leaves (around 10 leaves) and 3 – 4 sprigs of rosemary

2) Mix together the olive oil, crushed garlic, herbs, salt and pepper in a dish (ideally a casserole dish or something relatively shallow bit large enough to sit both steaks in side by side)

3) Rub steaks with the oil mixture, cover and leave to marinate for at least an hour (3 – 4 hours is ideal however 1 hour is fine)

4) Once marinated, place the steaks under a medium – hot grill and cook for 10 – 12 minutes (turning half way) to cook the steak rare, cook for about 15 – 17 for medium and 18 – 20 for well done.

Serving Suggestions…

Use the left over juices from the steaks to make a gravy-esque jus

I always serve this with pan-fried leeks. Leeks, thrown into a pan with a teaspoon of butter for about 7 minutes before serving.

Potatoes can be cooked to your preference for this dish really, herby new potatoes work well. When I cooked it most recently I sliced thinly and roasted baking potatoes and sweet potatoes together.

So there you have it, I’ve cooked this dish time and time again when I’ve had a need to impress and its always been a winner for me.

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