Lean lamb leg steaks dusted in a combination of dried mixed herbs and chilli flakes then cooked on a prepared barbecue or under a preheated grill. Steaks are topped with a quick chilli butter made with butter, dried chilli flakes and freshly chopped parsley. Serve with and warm crushed new potato salad with a disc or two of the chilli butter stirred through and salad leaves. A quick, but delicious mid-week meal ready in under 20 minutes.
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