Lamb Steaks with Veg and Chive Salad

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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'.

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Prep Time 10

Cook Time 15

Total Time 25

Course: Main Course

Energy: 256

Ingredients Method Nutrition

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

Energy: 256kcalFat: 14.3gSaturated Fat: 5.1gCarbs: 8.5gSugar: 3.5gFibre: 5.2gProtein: 23gSalt: 0.13g

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