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Serves
US | Metric
Ingredients
  • 1 kg lamb steaks from the leg
For the Aji Verde
  • 6 tbsps mayonnaise
  • 1 garlic clove roughly chopped
  • 1 lime, juiced
  • 1 handful of fresh coriander
  • 2 tbsps grated Parmesan
  • 1 green chilli with seeds removed
  • seasoning to taste
For the marinade
  • 200 ml rapeseed oil
  • black garlic
  • sea salt
Lamb Leg with Peruvian 'Aji Verde' sauce Lamb Leg with Peruvian 'Aji Verde' sauce
Lamb Leg with Peruvian 'Aji Verde' sauce
A new one for me - it’s punchy and very, very tasty

You’ll need some lamb leg cut into steaks.. I marinated mine in rapeseed oil, black garlic and sea salt. Ideally cooked over coals until a nice medium rare or in this case pan roasted in a very hot pan.. make sure you rest it for as long as you’ve cooked it for.

Prep 30 minutes
Total 45 minutes

The lamb

I used steaks cut from the leg. But you can use any tender cut such as loin or rump. Just don't overcook it!


  1. I've given you a simple marinade you could use, but feel free to come up with your own of course. Ideally, marinate it overnight but otherwise try to give it a couple of hours if you can. And if you can't be bothered to marinate, then don't!
  2. Ideally, cook it over coals until a nice medium rare. Otherwise just throw in into a very hot pan.
  3. Make sure you rest it for as long as you’ve cooked it for.


While the lamb is resting make the sauce ...


Aji Verde sauce

  1. Blitz up all the ingredients until smooth and boom it’s done!
  2. I served it with a sprinkling of toasted cumin seeds and some more fresh coriander.



Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Lamb Leg with Peruvian 'Aji Verde' sauce
A new one for me - it’s punchy and very, very tasty

You’ll need some lamb leg cut into steaks.. I marinated mine in rapeseed oil, black garlic and sea salt. Ideally cooked over coals until a nice medium rare or in this case pan roasted in a very hot pan.. make sure you rest it for as long as you’ve cooked it for.

favorite
print
rate
Prep 30 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 1 kg lamb steaks from the leg
For the Aji Verde
  • 6 tbsps mayonnaise
  • 1 garlic clove roughly chopped
  • 1 lime, juiced
  • 1 handful of fresh coriander
  • 2 tbsps grated Parmesan
  • 1 green chilli with seeds removed
  • seasoning to taste
For the marinade
  • 200 ml rapeseed oil
  • black garlic
  • sea salt

The lamb

I used steaks cut from the leg. But you can use any tender cut such as loin or rump. Just don't overcook it!


  1. I've given you a simple marinade you could use, but feel free to come up with your own of course. Ideally, marinate it overnight but otherwise try to give it a couple of hours if you can. And if you can't be bothered to marinate, then don't!
  2. Ideally, cook it over coals until a nice medium rare. Otherwise just throw in into a very hot pan.
  3. Make sure you rest it for as long as you’ve cooked it for.


While the lamb is resting make the sauce ...


Aji Verde sauce

  1. Blitz up all the ingredients until smooth and boom it’s done!
  2. I served it with a sprinkling of toasted cumin seeds and some more fresh coriander.



Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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