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

  • 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

  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.