Lamb steaks with broad bean, courgette & chive salad

A light and healthy summer supper, ready in under half an hour

• Preparation: 10 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 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

What you do:

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

Cook's tip:

This recipe works well with chops and bone-in leg steaks too.

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