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 or shoulder steaks, grilled or barbecued (bbq) 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

  • 6-8 lean boneless lamb leg or shoulder steaks
  • Salt and freshly milled black pepper
  • 2 large sprigs freshly chopped rosemary
  • 30ml/2tbsp olive oil
  • 60ml/4tbsp elderflower cordial
  • For the Broad Bean, Courgette and Chive Salad:

  • 175g/6oz fresh broad beans, blanched
  • 2 medium courgettes, sliced
  • 100g/4oz cherry tomatoes, halved
  • 30ml/2tbsp freshly chopped chives
  • For the Vinaigrette Dressing:

  • 45ml/3tbsp red wine vinegar
  • 60ml/4tbsp extra virgin olive oil
  • 30ml/2tbsp 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 (bbq) 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.