• 2 lean PGI Welsh Lamb leg steaks
• 2 tsp green Thai curry paste
• ½ tsp grated ginger
• 1 garlic clove, finely chopped
• 1 green chilli, deseeded and finely chopped
• 2.5cm root ginger, peeled and finely chopped
• 1 tsp olive oil
• Black pepper
• 75g cherry tomatoes, halved
• Small knob of butter
Place the lamb steaks in a shallow bowl. Add the green Thai curry paste, the grated ginger and the garlic. Mix and rub over all sides of the steaks. Cover and leave until ready to cook.
To make the salad, finely chop the chilli and ginger or grind together in a pestle and mortar until smooth. Add the oil and black pepper, and combine.
Toss in the tomatoes, mix together and leave to stand at room temperature until the steaks are ready.
Preheat a grill or griddle plate and cook the steaks for about 4-6 mins on each side, depending on the thickness of the steak.
Once cooked, place on a plate and add a small knob of butter to the top of each steak. Allow to stand for 3-5 mins.
Serve the steaks with the buttery juices and the ginger and tomato salad.