Grilled lamb leg steaks with crushed pesto potatoes & watercress

Step by Step

Step 1

Boil the potatoes in salted water for 12-15 minutes, or until tender.

Step 2

Meanwhile, preheat the grill to medium. Season the lamb steaks, then drizzle over the vinegar and scatter with rosemary. Move them to a grill rack and cook for 3-4 minutes each side until nicely browned all over, and a little pink in the centre. Let them rest for a few minutes while still on the tray, covered with foil.

Step 3

Drain the potatoes and return to the pan. Lightly crush them using a fork. Gently stir in the pesto. Pull away any large stems from the watercress, then tumble in the leaves.