tomato and coriander relish:
1 bunch of fresh coriander
3 cloves of garlic
1" piece of ginger - peeled
juice of 2 limes
1 red onion - cubed
1teaspoon of cumin
2 tablespoons of tomato ketchup
1 tin of chopped tomatoes
Anglesey sea salt
black pepper

yoghurt and chilli relish:
1 tub of Greek yoghurt
4 hot chillies - finely chopped
bunch of fresh mint - finely chopped
2 tablespoons of welsh honey
Anglesey sea salt
black pepper

marinade:
6 lamb steaks (top of the leg 180-225g/6-8oz each)
2 onions - cubed
3 cloves of garlic
juice of lemon
1 pot of plain yoghurt
1 teaspoon of chilli powder
1 teaspoon of coriander
1 teaspoon of ginger
1 teaspoon of cumin
1 teaspoon of turmeric
2 tablespoons of balsamic vinegar
Anglesey sea salt

METHOD

Tomato and Coriander Relish:
Place the coriander, garlic, ginger, lime juice, onion, cumin, ketchup, salt and pepper in a food processor until finely chopped. Pour in the tomatoes and mix well before serving.

Yoghurt and Chilli Relish:
Mix all of the ingredients in a bowl, refrigerate for an hour before using. Add the chilli according to your personal taste. If you use fewer chillies, use less honey.

Marinade:
Place all the ingredients in a food processor and mix until smooth. Pour the marinade over the meat, place in the refrigerator and allow to stand overnight. Heat the grill or a barbecue and cook the meat for approximately 8 minutes each side (according to weight and to your taste).

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