Minty lamb steaks

• 4 large or 8 smaller lamb leg steaks
• 1 pinch salt and pepper for each steak
• 2 tbsp mint sauce (recipe below) or you can use shop bought jar of mint sauce
• 3 tbsp ketchup
• 1 tsp lemon juice
• 1 large bunch of fresh mint (washed and stalks trimmed) or 1 heaped tablespoon of dried mint
• 2 tsp white vinegar
• 2 tsp malt vinegar
• 1 tsp granulated sugar
• 1 tsp glucose syrup or add 1 tablespoon more of sugar
• 1/2 tsp salt
• 4 tbsp boiling water plus a little more for the reduction

1. Lay your steaks on the grill (indoor or outdoor)
2. Season each with salt and pepper and place under (or on) a very hot grill and leave for 3 minutes
3. Turn steaks and season other side.
4. Back under grill for another 3 minutes
5. Whilst the steaks are grilling mix together, in a bowl, the mint sauce, lemon juice and the ketchup to make the minty sauce - or you can make this ahead of time and keep in a lidded jar in the refrigerator for up to 2 weeks
6. Remove from grill and brush on the minty sauce and put back under grill for 2 minutes
7. Remove from grill, turn and repeat
8. The minty sauce should have bubbled and blackened SLIGHTLY.
9. The steaks are now ready to serve.
10. I serve with vegetables and garlic roast potatoes - for that dish see my recipe for garlic roast sweet potatoes
11. For the mint sauce:
12. Put all ingredients into a blender and blitz until the mint is chopped into tiny pieces
13. Scrape into a small saucepot and place over a medium heat until it reaches boiling stage.
14. Keep stirring as it heats adding a little more water initially to keep it from sticking.
15. When the sauce begins to bubble turn heat to low and through simmering allow all of the excess water to evaporate.
16. Now you need to get the taste right.
17. The sauce should have a glutinous consistency.
18. If it is very thick, taste and decide which liquid to add - if it tastes very strong, maybe a tablespoon of water, if too sweet then vinegar (usually the malt) if at this point it is too acidic then add a few more drops of glucose syrup.
19. Mint sauce is all a matter of personal taste
20. When you have the correct consistency and taste, remove from the heat and allow to cool before transferring to a sterilised jar.
21. Refrigerate for up to 4 weeks.
22. For a more liquid sauce to pour over your lamb roast - add 1 teaspoon of sugar and 4 tablespoons of malt vinegar to 2 tablespoons of your prepared mint sauce And transfer to a sauce boat for serving

salt, mint sauce, ketchup, lemon juice, mint, white vinegar, malt vinegar, sugar, glucose syrup, salt, boiling water

Taken from cookpad.com/us/recipes/340440-minty-lamb-steaks (may not work)