Barbecue Lamb Steaks with Spicy Tarragon and Shallot Butter


  • 4 lamb steaks
  • Season the lamb with salt and pepper then add a little oil and ground cumin.
  • ½ tablesp. oil
  • 1-2 shallots, finely chopped
  • 1 tablesp. curry paste
  • 1 tablesp. chopped tarragon
  • 1-2 cloves garlic, chopped
  • 100g butter, softened


To make up the butter: Sauté the shallots in hot oil. Add the curry paste, tarragon and garlic. Cook for 2-3 minutes. Allow to cool then stir the mixture into the softened butter. Store in the fridge until ready to use.


To cook the steaks: Heat the grill, pan or barbecue and cook the lamb steaks to your liking. Top with a little of the butter just before you serve the steaks. Grilled vegetables i.e. peppers, courgettes, red onions are very good cooked and served with the lamb steaks.