Quicker to cook than a roast leg but with all the depth and subtlety of flavour
- 1 head garlic
- 1 onion
- 1 bunch parsley
- 2 lemons
- 1kg leg of lamb steaks
- Red wine vinegar
- Olive oil
- Salt and pepper
- 1 tablespoon ground cumin
- 1 heaped teaspoon mustard seeds
- 1 lime, juice only
- 2 red peppers
- 2 tablespoons roughly chopped dried peaches
- Roughly chop the garlic, you can leave the skin on. Peel and finely chop the onion. Roughly chop the parsley stems, reserving the leaves. Chop the lemon, squeezing the juice into a bowl.
- Now add the lemon pieces, garlic, onion, parsley stems, meat, three tablespoons of vinegar, six tablespoons of olive oil, a generous seasoning of salt and pepper and the cumin.
- Add the meat to the marinade and, with your hands, gently turn everything so it is well combined. You need to do this for a good five minutes, which works the marinade ingredients into the meat. Leave overnight in the fridge covered with clingfilm, or for as long as possible.
- Combine the mustard seeds and the lime juice and set aside.
- Grill or barbecue the red peppers until the skins are black. Transfer to a bowl and cover with clingfilm. When cool enough to handle, remove the skin and seeds and roughly chop.
- Finely chop the parsley leaves and combine with the red peppers, a seasoning of salt and pepper, the chopped peaches, mustard seeds and lime juice. Add enough olive oil to form a thick sauce and set aside.
- Grill or barbecue the lamb for five minutes on each side, allow to rest for five minutes and serve with the relish
Tip: Lightly toast the mustard seeds in a dry frying pan. They develop attitude.
Recipe credit: Hugo Arnold
Photography credit: Harry Weir