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:

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 and rye or granary bread

Cook's tip:

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

Quality Standard lamb

Quality Standard lamb is produced to higher standards than required by law with a supply chain which is fully assured and independently inspected at every stage from farm to meat counter. For more recipes visit the recipe club.