John's lemon, garlic and rosemary lamb steaks with spring salad
John shows us the only to way to perfectly cook lamb steaks and dishes them up with a salad using the finest spring veg - peas, broad beans, asparagus and mint.
Get stuck into John's lemon, garlic and rosemary lamb with spring salad.
Serves: 4
Ingredients
For the lamb steaks:
600g boneless lamb legs steaksJuice of 1 lemon1 large garlic clove3 stems rosemary (leaves pulled off)Salt and freshly ground pepper
For the spring salad:
10 asparagus spears, sliced into 7cm lengths at an angle150 g broad beans150 soya beans150g fresh or frozen peas2 spring onions, sliced into 7.5cm lengths at an angleOlive oil, for drizzling15 mint leaves, 10 leaves torn and 5 leaves shreddedSalt and freshly ground black pepper
For the dressing:
1 tablespoon Dijon mustard75ml red wine dressing300ml extra virgin olive oil1 teaspoon walnut oil Sea salt
Optional extra:
Pecorino shavings
Method
For the lamb steaks:
Preheat the griddle pan, frying pan or barbecue. Grind together garlic and rosemary
Put the lamb in a bowl, season liberally with salt, pepper and lemon juice
Stir well and leave to marinate for 10 minutes
Lay the lamb on the griddle and cook for 5 minutes. Turn the lamb over then spread the rosemary and garlic over the cooked side and cook for a further 5 minutes. Turn over once more and leave to rest.
Get the veg sorted:
Bring a large pan of boiling water to the boil. Drop in the asparagus, bring the water back to the boil, then add the broad beans, soya beans, peas and spring onions. Bring back to the boil until they are cooked.
Drain and cool quickly under cold running water
Spread the cooked vegetables on a tray and place in the fridge for 10 minutes to cool. Sprinkle the veg with a little olive oil and season with salt and pepper.
Make the dressing:
Spoon the mustard and vinegar into a small bowl and whisk until blended. Slowly pour in the oils, whisking all the time, until the dressing is thickish (like a sauce). Season with a good whack of sea salt and black pepper.
Put the chilled veg in a pretty serving dish, add the mint (torn and shredded) and mix together, then splatter with some dressing
Skordalia potatoes
500g potatoes, cut into even sized chunks200mml water250ml olive oilI clove garlic, crushedJuice of 1 lemonSalt and freshly ground pepper
Place the potatoes in a pan with the olive oil, water and crushed garlic
Bring to the boil and then simmer for about 15-20 minutes, or until the potatoes are tender
Drain the potatoes into a colander, reserving the liquid. Return the potatoes to the empty pan and mash.
Mix the lemon juice into the reserved liquid and gradually add to the mashed potatoes to make a creamy mash