Lamb leg steaks with parmesan leeks

Matt Tebbutt cooks a winning Welsh lamb and leek combination in honour of St Davids Day
By Matt Tebbutt
Lamb leg steaks with parmesan leeks
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus marinating
  • Effort: medium


  • 2 lamb leg steaks, cut through the bone
  • 1-2 cloves garlic, finely chopped
  • 1 handfuls thyme, finely chopped (plus extra to garnish)
  • 1 dashes of olive oil
  • 1 handfuls purple sprouting broccoli, pick the leaves off the stems and reserve
  • 1/2 lemon, zest only

For the parmesan leeks and beans

  • 150 ml double cream
  • 200 g parmesan, grated
  • 100 ml lamb or chicken jellied stock
  • 100 g cooked white beans, (not canned)
  • 100 g leeks, sliced


1. Marinade the lamb leg steaks for about an hour (or preferably overnight) in the garlic, thyme a little olive oil and some seasoning.

2. For the parmesan leeks and beans: in a small saucepan, heat the double cream to boiling then add the parmesan and stock and stir well. Add the beans and leeks, season and bring back to the boil, stirring well to combine. Once the leeks are soft and cooked through (5-7 minutes), remove from the heat and keep warm.

3. Fry the marinated lamb leg steaks in a little oil over a high heat for 2 -3 minutes on each side until cooked to your liking, then remove from the pan to rest.

4. Strip the leaves off the purple sprouting broccoli, then sauté them in the lamb pan (save the broccoli for use in a future dish). Add the lemon zest and stir.

5. Serve the parmesan leeks and beans, with the lamb on top and sautéed broccoli leaves on the side. Garnish with chopped thyme.

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