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SERVES 4
2 garlic cloves, crushed
2 tbsp olive oil
2 red peppers, deseeded and chopped
1 tsp balsamic vinegar
handful of coriander leaves
4 sweetcorn cobs, husks and threads removed
4 lamb leg steaks
salt and freshly ground black pepper
To make the relish, gently fry the garlic in the oil for about 1 minute. Add the peppers and cook gently for about 20 minutes until tender. Tip into a food processor, add the vinegar and coriander, then blend briefly. Season to taste with salt and pepper. Meanwhile, cook the sweetcorn cobs in a large pan of boiling water for about 10 minutes until tender, then drain. While the corn is cooking, preheat the grill and cook the leg steaks for about 6 minutes on each side, or until cooked to your liking. Serve the lamb with the red pepper relish and sweetcorn cobs.