When people think of lamb on the barbecue, they often jump straight to chops or burgers. But one of our favourite cuts for grilling is the humble gigot steak.
Cut from the leg, gigot steaks are lean, tender and packed with flavour, making them perfect for cooking over charcoal or on a hot griddle. They cook quickly, take on marinades and spices beautifully and, when served medium-rare, are every bit as impressive as a premium steak.
For this dish, we've taken inspiration from Moroccan flavours, pairing our Lamb Gigot Steaks with cooling harissa yoghurt, smoky charred flatbreads, sweet grilled apricots and bursts of fresh pomegranate.
Colourful, vibrant and designed for sharing, it's proof that some of the lesser-known cuts can often steal the show.
Ingredients (Serves 4)
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4 Eat Great Meat Lamb Gigot Steaks
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4 flatbreads
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4 ripe apricots
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Pomegranate seeds
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Small bunch fresh mint
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Small bunch coriander
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Small handful flat-leaf parsley
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Olive oil
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Flaky sea salt
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Cracked black pepper
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Zest of ½ lemon
For the Harissa Yoghurt
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200g Greek yoghurt
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1 tbsp harissa paste
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Juice of ½ lemon
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Pinch of salt
Make the Harissa Yoghurt
Simply stir together the Greek yoghurt, harissa paste, lemon juice and honey.
Season with a pinch of salt and adjust the amount of harissa depending on how much heat you enjoy.
Pop into the fridge while you prepare the rest of the dish. The flavours will mellow and develop as it chills.
Grill the Apricots
Cut the apricots in half and remove the stones.
Lightly brush the cut side with olive oil and place onto a hot griddle or barbecue.
Cook for around 2 minutes on each side until lightly charred and beginning to soften.
Allow them to cool slightly before cutting each half into quarters.
The grilling process intensifies their natural sweetness and adds a subtle smoky flavour that works beautifully with lamb.
Cook the Gigot Steaks
Brush the steaks lightly with olive oil and season generously with salt and black pepper. You can add some chopped garlic too if you want to!
Cook over a hot barbecue or griddle for approximately 3–4 minutes per side for medium-rare, aiming for an internal temperature of 55–57°C.
Rest the lamb for at least 5 minutes before slicing thinly against the grain.
Char the Flatbreads
Place the flatbreads directly onto the barbecue or griddle for around 30 seconds per side until lightly blistered.
Tear or fold into rustic pieces and arrange around your serving board.
Assemble the Feast
Spoon generous swipes of harissa yoghurt directly onto a large wooden board or platter.
Fan the sliced lamb gigot steaks over the yoghurt, allowing some of the meat to sit partially on the sauce.
Nestle the grilled apricot quarters amongst the lamb before scattering over plenty of pomegranate seeds.
Finish with torn mint leaves, coriander and parsley, followed by a drizzle of olive oil.
Sprinkle over flaky sea salt, cracked black pepper and a little lemon zest just before serving.
Serving Suggestions
This is a dish made for sharing.
Serve straight from the board with the warm flatbreads and encourage everyone to help themselves.
It's equally suited to a relaxed family barbecue, a summer lunch with friends or an impressive centrepiece for entertaining guests.
Beautiful to look at and even better to eat, this Moroccan-inspired feast proves that Lamb Gigot Steaks deserve a regular place on your barbecue menu.
This recipe is one of five dishes featured in our Summer BBQ Feast collection. Visit the main page to explore the full feast and discover more premium meat recipes.
