Lamb leg with samphire and mint sauce

I’m fortunate enough to live near an award-winning butchers ( . They do the most delicious grass-fed meat! I always pop in for chicken bones to make stock with as well.

I had some samphire at home that I hadn’t quite used up. I would normally use it to accompany fish, but on a whim I decided to try it with lamb. Lamb leg steaks were recommended as one of the quickest-to-cook cuts they sell, perfect for a quick lunch!


I rendered these in coconut oil to make them crispy, and served them alongside blanched samphire and a puree made from kale, fresh mint and a little lemon juice. It was a great combination, and one I’ll definitely be trying again shortly!


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