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How to make Mixed herb and lemon lamb with spring vegetables

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 tablespoon coarsely chopped fresh oregano
  • 1 large garlic clove, crushed
  • 1 teaspoon water
  • Salt & freshly ground black pepper
  • 4 x 125g lamb leg steaks, excess fat trimmed
  • 300g broad beans, shelled
  • 1 bunch asparagus, woody ends trimmed, cut in half diagonally
  • 200g green beans, topped, halved crossways
  • 400g fresh peas, shelled
  • 2 tablespoons Massel chicken style liquid stock or water
  • 1 small fresh red chilli, deseeded, finely chopped
  • 1 tablespoon capers, rinsed, drained, finely chopped

Method

  • Step 1 Combine 2 teaspoons of the oil with the lemon juice, rosemary, oregano, garlic and water in a large glass or ceramic bowl. Season with pepper. Add the lamb and turn to evenly coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
  • Step 2 Cook the broad beans in a small saucepan of salted boiling water for 5 minutes or until tender. Drain. Refresh under cold running water. Remove skins and set aside in a bowl.
  • Step 3 Preheat a chargrill on high. Heat the remaining oil in a medium frying pan over medium-high heat. Add the asparagus, beans and peas, and cook, tossing gently, for 4 minutes or until bright green and tender crisp. Add the broad beans, stock or water, lemon rind, chilli and capers, and season with salt and pepper. Gently toss for a further 1 minute. Remove from heat. Transfer to a bowl and cover with foil to keep warm.
  • Step 4 Cook lamb steaks on preheated grill for 3 minutes each side for medium-rare or until cooked to your liking.
  • Step 5 Spoon the bean mixture among serving plates. Top with lamb and serve immediately.