Prepare the marinade in a large shallow mixing bowl, season with salt and pepper. Add the lamb, coat on both sides, cover and set aside for an hour.
Cook the lamb in a non-stick griddle pan on the hob, or under a preheated moderate grill, or on a prepared barbeque for 8-10 mins each side until any meat juices run clear.
Serve with a potato and watercress salad.
ABOUT THIS CUT
Leg steaks come from the leaner part of the leg and can be either ‘bone in’ or boneless. They are very tasty, quick to cook and are best grilled, griddled or pan-fried. They are also great cooked on the barbeque.