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Mixed herb and lemon lamb with spring vegetables
Mixed herb and lemon lamb with spring vegetables
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Whip up a vibrant, healthy steak and veggie dish for a colorful and delicious meal!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 lemon, rind finely grated, juiced
  • 20.00 ml coarsely chopped fresh rosemary
  • 20.00 ml coarsely chopped fresh oregano
  • 1 large garlic clove, crushed
  • 5.00 gm 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
  • 40.80 gm chicken style liquid stock or water
  • 1 small fresh red chilli, deseeded, finely chopped
  • 20.00 ml capers, rinsed, drained, finely chopped
Instructions:
  • In a large glass or ceramic bowl, mix together 2 teaspoons of oil, lemon juice, rosemary, oregano, garlic, and water. Season with pepper, add the lamb, and coat it evenly. Cover with plastic wrap and refrigerate for 30 minutes to enhance the flavors.
  • Boil the broad beans in a saucepan with salted water for 5 minutes, or until they are tender. Drain and rinse with cold water. Peel the skins off and transfer to a bowl.
  • Preheat a chargrill over high heat. Meanwhile, in a medium frying pan over medium-high heat, heat the remaining oil. Add the asparagus, beans, and peas, tossing gently for 4 minutes until vibrant and slightly crisp. Stir in broad beans, stock or water, lemon rind, chili, capers, and season with salt and pepper. Toss gently for an additional minute off the heat. Transfer to a bowl and cover with foil to keep warm.
  • Grill the lamb steaks on high heat for 3 minutes per side until perfectly cooked to your preference.
  • Divide the bean mixture onto serving plates, then generously layer with the succulent lamb before serving promptly.

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