Barbecue lime pepper lamb

Ingredients (serves 4)
  • 4 (220g each) lamb leg steaks
  • 1 1/2 tablespoons McCormick's Cracked Pepper with Lime
  • 3 1/2 tablespoons olive oil
  • 1kg desiree potatoes
  • 2 Lebanese cucumbers, diced
  • 2 tablespoons mint leaves
  • 1/2 lime, juiced
  • Beetroot sauce
  • 450g can baby beetroot, drained
  • 2 tablespoons sour cream
  • 1/2 lime, juiced
  • 1/2 small garlic clove, crushed
  • Place lamb in a shallow ceramic dish. Sprinkle cracked pepper over both sides of lamb. Pour over 2 tablespoons oil. Turn lamb to coat. Cover. Refrigerate for 1 hour.
  • Using a fork, pierce potatoes 4 times. Place on outer edge of microwave turntable. Microwave, uncovered, on HIGH (100%) for 4 minutes. Remove. Wrap in foil and stand for 10 minutes or until tender. Cut into 1cm-thick slices.
  • Combine cucumber, mint and 1 tablespoon lime juice in a bowl. Season with pepper.
  • Preheat a barbecue plate on medium-high. Drizzle remaining oil over potato. Season with salt and pepper. Barbecue for 4 to 5 minutes each side or until golden. Place lamb on barbecue. Cook for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil for 5 minutes.
  • Make beetroot sauce: Process beetroot, sour cream, 1 tablespoon lime juice and garlic in a food processor until smooth. Transfer to a bowl.
  • Arrange potato and lamb on plates. Serve with cucumber salad and sauce.
Super Food Ideas - October 2005, Page 26

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