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Lamb Steaks with Broad Bean,Courgette and Chive Salad

Boneless lamb leg or shoulder steaks, grilled or barbecued (bbq) and served with a courgette, broad bean and chive salad with an elderflower vinaigrette.

Prep Time: 10 mins
Cook Time: 15 mins
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
  • 100g/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.
    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 (bbq) 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.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 (bbq) 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.


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