Ingredients
- 2 x 150g lean lamb leg steaks
- Zest and juice of 2 limes
- Juice of 2 limes
For the dipping sauce:
- 2 garlic cloves, peeled and crushed
- 5 tablespoons fish sauce
- 100g light brown sugar
- 2-4 red Thai chillies, deseeded (if preferred) and chopped
- Handful spring onions, chopped
- Large handful fresh coriander chopped
- 2 tablespoons rapeseed or olive oil
- Salt, to taste
Method
- Put the lamb in a large bowl and add half the lime zest and juice. Cover and allow to marinate in the fridge for 2 hours, however marinating is not necessary.
- To make the Thai green dipping sauce; add the garlic, fish sauce, the remaining lime zest and juice, sugar, chillies, spring onions, coriander and oil into a bowl. Add 100ml of hot water and whisk together. Cover and allow to rest for 10 minutes for the flavours to develop. Add salt to taste.
- Once the meat has been marinated, cook on a prepared barbecue or preheated moderate grill for 8-10 minutes on each side so that it's perfectly cooked through, but still tender.
- Serve the steaks with the dip as a light supper with mixed salad leaves and crusty bread or rice.
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