Grilled lamb leg with barbecued broadbeans and zhoug

Cooking with Paula McIntyre

Recipe

4 x 175g lamb leg steaks Oil for brushing Salt and freshly ground pepper

Brush the lamb leg steaks lightly with oil and season with salt. Place on hot barbecue and cook for a few minutes to your liking on each side. Remove from grill, season with pepper and allow to rest for a few minutes before slicing.

Barbecued broadbeans 1kg broadbeans in the pod

Place on a hot barbecue and cook for about 3 minutes each side or until slightly scorched. You could do this on a ridged grill pan. Allow to cool slightly and then pop out of shells.

Zhoug Handful coriander , chopped Handful parsley, chopped 75ml good local rapeseed oil or olive oil 1 teaspoon fresh chopped red chilli Pinch sugar Pinch ground cloves Crushed seeds from 6 cardamom pods ½ teaspoon ground cumin 1 clove garlic Salt to taste

Blend to a smooth sauce and season to taste.

2 little gem lettuce, separated into leaves

Arrange the lettuce on a platter. Slice the lamb and arrange around the platter. Spoon over the zhoug. Would be lovely with some new season potatoes.