Image by Jeremy Simons & Andrew Young
Ingredients (9)
- 700g chat potatoes, halved
- 4 (600g) corn cobs, trimmed, each cut into 3 pieces
- 200g green beans, trimmed, sliced
- 1 lemon
- 1 long red chilli, finely chopped
- 1 long green chilli, finely chopped
- 1/3 cup extra virgin olive oil
- 4 lamb leg steaks
- 1/2 cup finely chopped fresh flat-leaf parsley leaves
Method
- Step 1 Place potato in a large saucepan of cold, salted water. Bring to the boil. Boil for 5 minutes. Add corn. Boil for 3 minutes. Add beans. Boil for a further 4 minutes or until all vegetables are just tender. Drain. Return to pan. Cover to keep warm.
- Step 2 Meanwhile, finely grate lemon rind (you need 2 teaspoons). Halve lemon. Remove skin and pith from 1 half and dice the flesh. Juice remaining lemon half (you'll need 1 tablespoon juice). Combine lemon rind, diced lemon, lemon juice, chilli and 3 1/2 tablespoons oil in a jar. Season with salt and pepper. Secure lid. Shake to combine. Set aside.
- Step 3 Preheat a chargrill on medium-high. Brush steaks with remaining oil. Season with salt and pepper. Add steaks. Chargrill for 4 to 5 minutes each side, for medium, or until cooked to your liking. Stir parsley through chilli sauce. Serve lamb and vegetables drizzled with chilli sauce.