Lamb Steaks with Broad Bean,Courgette and Chive Salad Lamb Steaks with Broad Bean,Courgette and Chive Salad

Lamb Steaks with Broad Bean,Courgette and Chive Salad

Boneless lamb leg steaks, grilled or barbecued and served with a courgette, broad bean and chive salad with an elderflower vinaigrette.

prep time
10 mins

cook time
15 minutes

serves
4 people

Ingredients

  • 4 lean boneless lamb leg steaks
  • 2 large sprigs freshly chopped rosemary
  • 2 teaspoons olive oil
  • 1 teaspoon elderflower cordial
  • For the Broad Bean, Courgette and Chive Salad:

  • 175g fresh or frozen broad beans, blanched
  • 2 medium courgettes, sliced
  • 100g cherry tomatoes, halved
  • 2 tablespoons freshly chopped chives
  • For the Vinaigrette Dressing:

  • 3 teaspoons red wine vinegar
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons elderflower cordial

Method

  1. In a shallow dish mix the seasoning, rosemary, oil and elderflower together. Add the lamb, coat on both sides with the mixture, cover and refrigerate for 1 hour.
  2. Prepare the salad; place all the ingredients in a large bowl. To make the dressing; place all the ingredients into a screw-topped jar, season and shake well. Pour over the salad and toss.
  3. Meanwhile, cook the steaks under a preheated grill or on a prepared barbecue for 6-8 minutes on each side or until any meat juices run clear.
  4. Serve the lamb with the salad and rye or granary bread.

Tips:

This recipe works well with chops and bone-in leg steaks too.