Sizzling Valentine Steaks in a Lavender and Balsamic Marinade Sizzling Valentine Steaks in a Lavender and Balsamic Marinade

Sizzling Valentine Steaks in a Lavender and Balsamic Marinade

Fragrant special summer dish. Lamb valentine steaks, cutlets or chops marinaded with lavender and served with asparagus and sugar snap salad.

prep time
10 mins

cook time
16 minutes

serves
6 people

Ingredients

  • 6 lean lamb valentine steaks, cutlets or chops
  • 30ml/2tbsp lavender flowers and seed heads (reserve the lavender stalks)
  • 30ml/2tbsp olive oil
  • 15ml/1tbsp balsamic vinegar
  • 10ml/2tsp cider vinegar
  • Pinch dark brown sugar
  • 2-3 garlic cloves, peeled and crushed
  • 2 small shallots, peeled and sliced
  • Salt and freshly milled black pepper
  • Salt and freshly milled black pepper
  • 225g/8oz baby asparagus tips, trimmed and lightly cooked
  • 300g/10oz sugar snap peas or fresh broad beans, shelled and lightly cooked
  • 3 fresh mint sprigs, finely chopped
  • 10ml/2tsp lemon juice
  • 10ml/2tsp lemon juice
  • 60ml/4tbsp hazelnut oil
  • 1 garlic clove, peeled and crushed, optional

Method

  1. Prepare the marinade ingredients; place the lavender flowers, seed heads and olive oil in a mortar. Crush lightly with a pestle to release the essential oils.
  2. Place the lamb in a shallow bowl. Add the lavender mixture and the remaining marinade ingredients to coat the lamb. Cover and marinate in the refrigerator for 2 hours, or overnight.
  3. To make the salad dressing, mix all the ingredients together and chill until required.
  4. Cook on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally.
  5. Serve the steaks with the salad and the dressing.