Grilled Lamb with Potatoes, Scallions, Salsa Verde and Feta

Recipe

Salsa verde:

Handful basil

Handful parsley

Handful mint leaves

2 cornichon chopped

4 capers

1 teaspoon Dijon mustard

1 tablespoon white balsamic or lemon juice

75ml olive oil

Salt and pepper to taste

Blend together

500g lamb leg steaks

Oil for rubbing

Seasalt

500g baby potatoes, boiled, cooled and cut in half

8 scallions, split in half lengthwise

75g feta cheese

Rub the lamb leg steaks with oil and season with seasalt. Place on grill and cook for 3 minutes each side. Allow to rest. Toss the potatoes in a tablespoon of oil and place on the grill cut side down. Cook until marked and flip over, scatter with salt. When cooked toss a dollop of the salsa verde in and mix well.

Place the scallions on the grill to wilt and toss into the potatoes. Place on a platter.

Slice the lamb and arrange over the potatoes. Drizzle over the remaining salsa and crumble over the feta.