Lamb Steaks with Broad Bean, Courgette and Chive Salad

Name: Lamb Steaks with Broad Bean, Courgette and Chive Salad
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: British
Ingredients: 1 x 450g pack lean boneless lamb leg steaks, fat removed; 2 large sprigs freshly chopped rosemary; 2 teaspoons olive oil; 1 teaspoon elderflower cordial; 175g fresh or frozen broad beans, blanched; 2 medium courgettes, sliced; 100g cherry tomatoes, halved; 2 tablespoons freshly chopped chives; 3 teaspoons red wine vinegar; 2 teaspoons extra virgin olive oil; 2 teaspoons elderflower cordial

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

Energy
256kcal
Fat
14.3g
Saturates
5.1g
Carbs
8.5g
Sugars
3.5g
Fibre
5.2g
Protein
23.5g
Salt
0.1g

Ingredients

1 x 450g pack lean boneless lamb leg steaks, fat removed
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

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.
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.
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.
Serve the lamb with the salad and rye or granary bread.