Lamb with charred sweetcorn salsa and fresh mint sauce
Serves: 4
Prep time: 40 minsTotal time: 
Recipe photograph by Ant Duncan
Lamb with charred sweetcorn salsa and fresh mint sauce
Got some freshly plucked corn cobs? You’ll find charring brings out their flavour in this chunky salsa.
Serves: 4
Prep time: 40 minsTotal time: 
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Nutritional information (serving (using lamb steak))
Calories
364Kcal
Fat
22gr
Saturates
9gr
Carbs
10gr
Sugars
7gr
Fibre
3gr
Protein
31gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 x 300g packs lamb leg steaks, or 2 x 340g packs lamb chops
- 2 corn on the cob
- 1/2 cucumber
- 3 tsp olive oil
- 1 red onion
- 2 Little Gem lettuces, halved
- 250g ripe tomatoes, any kind
- a few shakes of sriracha or other chilli sauce (optional)
- skin-on home-made chips, crispy potatoes, or crusty bread, to serve
For the mint sauce
- 2 tbsp finely chopped fresh mint, plus extra to garnish
- 1/2 tbsp caster sugar
- 2 tbsp vinegar (wine, cider or malt)
Step by step
- Make the mint sauce. Put the mint, sugar and a pinch of salt in a small bowl, add 2 tablespoons just-boiled water and stir to combine and for the sugar to dissolve. Stir in the vinegar and then set aside.
- Preheat a griddle pan, or a barbecue. Turn the lamb in 2-3 tablespoons of the mint sauce to coat, on a plate, then season and set aside.
- Cook the corn cobs in a pan of boiling water for 5 minutes, then drain, refresh and put in a large dish. Halve and deseed the cucumber, then cut each half into 4-5 thin wedges lengthways, add to the dish and toss the cucumber and corn with half the oil and some seasoning. Cut the red onion into rounds 1-1.5cm-thick, keeping the rings together. Lay the rounds out flat in a line on a board then thread 2 skewers through in parallel; this will stop them from swivelling around. Brush the onions and halved Little Gems with the rest of the oil and add to the dish of veg.
- Roughly chop the tomatoes; combine with 1 tablespoon of mint sauce, seasoning and the chilli sauce (if using) in a mixing bowl.
- Cook the veg (apart from the lettuce) on the griddle pan or barbecue until lightly charred, turning regularly. The cucumber will take 2-3 minutes, the onions 4-5 minutes and the corn about 7 minutes. Remove to a board to cool slightly, then roughly dice the charred cucumber and onions and stir them into the tomatoes. Slice the corn kernels from the cobs and add these to the bowl too, adjusting seasoning to taste.
- Griddle or barbecue the lamb until cooked to your liking (2-4 minutes per side depending on the thickness of the meat and the heat level), then remove to a plate and rest while you sear the lettuce halves; they will only take a couple of minutes per side to get a light char. Plate the lamb on a bed of the corn salsa with the charred lettuce alongside, and some chips, crispy potatoes or crusty bread as an accompaniment. Serve with the rest of the mint sauce to spoon over.
