Lamb Steaks with Thai Green Dipping Sauce

Ingredients

2 x 150g 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

1. 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.
2. 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
3. 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.
4. Serve the steaks with the dip as a light supper with mixed salad leaves and crusty bread or rice.

Recipe supplied by Ali Imdad in association with Simply Beef and Lamb.