Lamb Steaks with Curry Dressing


  • 4 lamb leg steaks, well trimmed
  • 800g baby potatoes
  • 200g tender stem broccoli
  • 2 red onions, peeled, cut into quarters and then into thin wedges
  • 1 tablesp. rapeseed or olive oil
  • Salt and freshly ground black pepper



  • 2 tablesp. medium curry powder
  • Juice of ½ lemon
  • 1 tablesp. rapeseed or olive oil



  • 200mls low fat mayonnaise
  • 1 teasp. medium curry powder
  • Juice of ½ lemon
  • Handful of mint leaves, chopped


To make the marinade:  Combine the curry powder, lemon juice and olive oil in a small bowl and mix well.  Brush the marinade over the lamb steaks and set aside for 5-10 minutes to allow the flavours to develop.


To cook the vegetables:  Heat the oven to Gas Mark 6, 200°C (400°F).  Cut the potatoes in half lengthways and place in a roasting tin.  Drizzle with a little oil and season with salt and black pepper.  Roast in the preheated oven for 20 minutes.  Then toss the broccoli and red onions in a little oil and seasoning.  Add them to the roasting tin with the potatoes and roast for another 8-10 minutes.  Transfer to a serving dish.


To cook the lamb: Meanwhile heat a griddle pan or barbecue to high.  Season the steaks and add them to the pan or barbecue.  Allow to cook for 3-4 minutes on each side or until cooked to your liking. Leave to rest for 2 minutes.


To make the dressing:  Combine the ingredients, taste and season.

Lamb Steaks with Curry Dressing

Serving Suggestions

Drizzle a little dressing over the vegetables and serve with the steaks.  Serve the remaining dressing on the side.