Lamb Steaks with Broad Bean, Courgette and Chive Salad

Serves: 4

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
  • 125g/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 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.
  5. Tip:  This recipe works well with chops and bone-in leg steaks too. 

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