TASTE's best lamb recipes

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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.

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Greek lamb two ways

Lamb koftas with grilled leeks

Grilled lamb kebab pitas

Lamb shanks with chakalaka

Yoghurt-marinated leg of lamb stuffed with spinach

Sumac-braaied lamb chops with burnt brinjal dip

Lamb curry and dumplings

Mansaf (lamb in yoghurt sauce)

Slow-cooked lamb-and-pomegranate flatbread

Braised lamb with celery salsa

Lamb curry

Yoghurt-marinated lamb steaks with mint pesto

Yoghurt-marinated lamb steaks with mint pesto

Ingredients

Method