Sizzling Valentine Steaks

Sizzling Valentine Steaks in a lavender and balsamic marinade. Served on an asparagus and sugar snap pea salad.

This recipe uses valentine steaks which are a modern cutprepared from the loin with the meat of two chops.

Alternatively use cutlets or chops.

This recipe is from www.simplybeefandlamb.co.uk

Serves: 6

Preparation: 10 minutes

Marinating: 2 hours or overnight

Cooking: 12 - 16 minutes.

• 6 lean lamb valentine steaks, cutlets or chops

For The Marinade:

• 30ml/2tbsp lavender flowers and seed heads (reserve the lavender stalks)
• 30ml/2tbsp olive oil
• 10ml/2tsp cider vinegar
• Pinch dark brown sugar
• 2-3 garlic cloves, peeled and crushed
• 2 small shallots, peeled and sliced
• Salt and freshly milled black pepper

For the Asparagus and Sugar Snap Salad:

• 225g/8oz baby asparagus tips, trimmed and lightly cooked
• 300g/10oz sugar snap peas or fresh broad beans, shelled and lightly cooked
• 3 fresh mint sprigs, finely chopped

For the Salad Dressing:

• 10ml/2tsp lemon juice
• 60ml/4tbsp hazelnut oil
• 1 garlic clove, peeled and crushed, optional

1. 1.Prepare the marinade ingredients; place the lavender flowers, seed heads and olive oil in a mortar. Crush lightly with a pestle to release the essential oils.

2. 2.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 2 hours, or overnight.

3. 3.To make the salad dressing, mix all the ingredients together and chill until required.

4. 4.Cook on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally.

5. 5.Serve the steaks with the salad and the dressing.