Grilled Lamb Thigh Steaks with Chili Avocado Dip

Ingredients

• 600 g lamb thigh steak (4 frozen lamb thigh steaks)
• pepper (ground)
• 1 large or 2 small ripe avocados
• 1 chili pepper
• 1 bunch Thai mint or coriander leaves
• 1 untreated lime
• Salt
• 1 tsp Honey
• 200 g Sugar snap peas
• 200 g cocktail tomatoes
• small bundle watercress
• 1 box red cabbage
• 4 tbsp olive oil (and honey mustard)
• 3 tsp lemon juice
• Sea salt

Instructions

1. 1.

   Let the lamb thigh steaks thaw overnight in the refrigerator. Peel the avocado, remove the pit and roughly cube the flesh. Wash and dry the chili pepper and mint, then finely chop them. Rinse the lime under hot water. Grate the lime zest, squeeze out the juice. Drizzle the avocado with lime juice. Blend with chili, mint, salt, and honey.

2. 2.

   Wash the sugar snap peas and blanch them in lightly salted boiling water for 2 minutes. Shock them in cold water. Wash and halve the cocktail tomatoes. Wash the watercress and pat dry. Whisk together olive oil, honey mustard, lemon juice, salt, and pepper. Mix the snap peas and tomatoes, pour the dressing over them, and let stand.

3. 3.

   Pat the lamb meat dry and season with pepper. Grill on a preheated grill or in a grill pan with a little oil for about 6–8 minutes per side.

4. 4.

   Meanwhile, add the watercress and red cabbage to the snap peas, gently fold in, and serve with the avocado dip. Sprinkle the lamb steaks with sea salt. Serve with ciabatta.