Lamb Steaks with Veg and Chive Salad
This dish is a blend of sophisticated flavours, yet is so quick and easy to prepare. Using boneless lamb leg steaks, which can be either grilled or barbecued, and served with a courgette, broad bean and chive salad with an elderflower vinaigrette. Not exactly your average 'meat and two veg'.
Ingredients
- 1 x 450g pack of 4 lean boneless lamb leg steaks
- 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 teaspoon red wine vinegar
- 2 teaspoons extra virgin olive oil
- 2 teaspoon 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 or with a serving suggestion of rye or granary bread.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 256kcal13% | 14.3g20% | 5.1g26% | 3.5g4% | 0.13g2% |
| Carbs | Fibre | Protein |
|---|---|---|
| 8.5g3% | 5.2g22% | 23g46% |
