Latest / Cooking with Paula McIntyre
Grilled Lamb with Potatoes, Scallions, Salsa Verde and Feta
Recipe
Salsa verde:
Handful basil Handful parsley Handful mint leaves 2 cornichon chopped 4 capers 1 teaspoon Dijon mustard 1 tablespoon white balsamic or lemon juice 75ml olive oil Salt and pepper to taste
Blend together
500g lamb leg steaks Oil for rubbing Seasalt 500g baby potatoes, boiled, cooled and cut in half 8 scallions, split in half lengthwise 75g feta cheese
Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.