Lamb valentine steaks


    Ingredients For Lamb Valentine Steaks

  • 6 lamb valentine steaks, cutlets
  • 3 fresh mint sprigs, finely chopped for garnish
  • Salt and freshly milled black pepper
  • For The Marinade

  • 30ml/2tbsp lavender flowers and seed heads (reserve the lavender stalks)
  • 30ml/2tbsp olive oil
  • 15ml/1tbsp balsamic vinegar
  • 10ml/2tsp cider vinegar
  • Pinch dark brown sugar
  • 2-3 garlic cloves, peeled and crushed
  • 2 small shallots, peeled and sliced
  • For The Seasonal Vegetables

  • 225g/8oz baby asparagus tips, trimmed and lightly cooked
  • 300g/10oz sugar snap peas or fresh broad beans, shelled and lightly cooked
  • 10ml/2tsp lemon juice
  • 60ml/4tbsp hazelnut oil
  • 1 garlic clove, peeled and crushed, optional


    step 1

    First prepare the marinade ingredients. Place the lavender flowers, seed heads and olive oil in a mortar. Crush lightly with a pestle which will release the essential oils. Place the lamb in a shallow bowl. Add the lavender mixture and the remaining marinade ingredients to coat the lamb. Cover and marinate in the refrigerator for about 2 hours. The flavours will increase in strength if you marinade for longer so you can adjust the time to your preference.

    step 2

    To make the dressing for the vegetables, mix all the ingredients together and chill until required. The vegetables will need little cooking and can be served hot warm or cold.

    step 3

    To cook the steak pre-heat your grill to a high heat. Alternatively you can cook the lamb on your BBQ, if doing so light the coals early, they are ready when white all over – if possible arrange the coal to one side so you can cook the lamb on a more indirect heat.

    step 4

    Cook on a prepared barbecue or preheated grill for about 10 minutes, turning occasionally. The times will be less for thin cuts and longer if you have a thicker steak

    step 5

    Serve the steaks on a bed of vegetables and the dressing. Garnish with the chopped mint.