Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Serves 1
Preparation time: 15 minutes plus marinate 2 – 3 hours; can be prepared a day in advance.
Cooking time: 15 minutes
Preheat grill or barbecue

INGREDIENTS

  • 1 thick lamb leg steak, about 125g (4oz).
  • Finely grated zest and juice of ½ orange,
  • ¼ teaspoon English mustard,
  • 1 tablespoon red wine vinegar,
  • 1 tablespoon olive oil,
  • ½ sprig fresh rosemary, very finely chopped
  • salt and pepper,

Place the orange zest and juice, mustard, vinegar, oil, salt and pepper and rosemary in a bowl and mix well together. [Use a blender if you prefer]. Pour the mixture into a non-metal shallow dish and season with salt. Add the lamb steak and leave to marinate for at least 2-3 hours, or refrigerate overnight. Drain off the excess marinade and reserve, and then dry the lamb steak with kitchen paper. Cook the steak on a barbecue or under a preheated grill, for about 15 minutes total for a rare result, or a few minutes longer if you prefer your meat more well done. Turn the lamb steak regularly and brush over a little more of the marinade during cooking.