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
2 tablespoons lavender flowers and seed heads (reserve the lavender stalks)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons cider vinegar
Pinch dark brown sugar
2-3 garlic cloves, peeled and crushed
2 small shallots, peeled and sliced
225g baby asparagus tips, trimmed and lightly cooked
300g sugar snap peas or fresh broad beans, shelled and lightly cooked
3 fresh mint sprigs, finely chopped
2 teaspoons lemon juice
2 teaspoons lemon juice
4 tablespoons hazelnut oil
1 garlic clove, peeled and crushed, optional
Method
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.
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.
To make the salad dressing, mix all the ingredients together and chill until required.
Cook on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally.