Serves 4
Ingredients
300g asparagus spears
200g courgettes (cut on the diagonal or into batons if large)
2 medium or 1 large red pepper de-seeded and cut in to eight
1 medium red onion cut into eight
5 tbsp of olive oil
3 large garlic cloves cut in half
4 x 175g leg lamb steaks
Method
1
Clean the asparagus and trim any white ends or peel with a vegetable peeler.
2
Blanch the asparagus and courgettes in a pan of boiling salted water, refresh immediately.
3
Get the barbecue going or heat a ridged griddle pan until smoking hot.
4
Pour some olive oil into a dish and toss the vegetables in it, then cook them on the barbecue or griddle pan until charred and just soft, season well and keep warm.
5
Rub the lamb steak with garlic and olive oil and cook on the barbecue or griddle pan until pink (approximately 3mins each side).
6
Allow to rest and serve with the asparagus, spring vegetables and mint hollandaise.
