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

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.

Sizzling Valentine Steaks and barbecue lamb related recipes:

Barbecue Minted Lamb Steak
Barbecue Morrocan Lamb Kebabs
Tandoori Boti Kebabs
Persian Lamb
Chilli and Mustard Crusted Leg of Lamb
Lamb Kefethes
Sticky Lamb Cutlets
Charred Couscous Pepper Cups

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