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45 minutes

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2 hours

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Yoghurt-marinated lamb steaks with mint pesto

Serves 4

Difficulty Easy

Prep Time 5 minutes, plus 4 hours' marinating time

Cooking Time 10 minutes

Ingredients

500 g free-range lamb steaks
Woolworths double-thick yoghurt, for serving

For the yoghurt marinade, mix:

1 T olive oil
1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and turmeric
2 t cumin seeds, lightly toasted and crushed
2 t coriander seeds, lightly toasted and crushed
4 sprigs curry leaves,
1 cup Woolworths double-thick yoghurt
Sea salt and freshly ground black pepper, to taste

For the mint pesto:

30 g mint
30 g coriander
1⁄2 green chilli
2 T lemon juice
1 t brown sugar
50 g cashew nuts, lightly toasted
3 T olive oil

Method

Marinate the lamb for 4 hours.
To make the mint pesto, blend all the ingredients to form a thick paste. Add a little water if necessary. Season with salt.
Heat a griddle pan over a high heat until smoking. Sear the lamb steaks (reserve the marinade) until charred. Finish off in an oven preheated to 180°C, or until cooked through.
Pour the marinade into a saucepan and heat through. Pour over the lamb steaks and serve with the mint pesto and yoghurt.

Cook's note: Chef Gaggan Anand – whose restaurant Gaggan in Bangkok has been crowned best in Asia for three years since 2015 – calls yoghurt the Indian mother sauce.

Discover more steak recipes here.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Bean curry

Braised lamb with celery salsa

Lamb curry

Gingery butternut cake with coconut-butterscotch drizzle

Coconut ice

Pineapple pickle

Roast cauliflower, garlic and white bean soup

Bean-and-chorizo cassoulet

Celeriac-and-nut cake with date butter

Dhal (lentil curry)

Steamed mussel pot

Yoghurt-marinated lamb steaks with mint pesto

Yoghurt-marinated lamb steaks with mint pesto

Ingredients

Method