Ingredients
- 2 x 150g lean boneless lamb leg steaks, fat removed
For the marinade
- 1 large garlic clove, peeled and finely chopped
- 2 tablespoons fresh apple juice
- 2 teaspoons Wholegrain or Dijon mustard
- 2 tablespoons rapeseed or olive oil
Method
- In a shallow dish mix all the marinade ingredients together. Add the steaks and coat on both sides. Cover and refrigerate for 20 minutes or if time allows, overnight.
- Remove the steaks from the fridge at least 10 minutes before cooking to bring up to room temperature.
- Cook on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side, or until the meat juices run clear.
- Serve with green beans and a red pepper, rocket and potato salad with mustard mayonnaise.
This marinade works well with beef steaks too.
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