The perfect pairing of spring lamb with spring vegetables is showcased in this recipe. It's best to choose lean lamb and choose broad bean pods that are not too large because the larger one can become a bit floury in texture.
If you don't eat meat, try marinating slices of tofu instead of the lamb and pan fry the tofu rather than chargrill.
1 tablespoon extra virgin olive oil
1 lemon, rind finely grated, juiced
1 tablespoon coarsely chopped fresh rosemary
1 tablespoon coarsely chopped fresh oregano
1 large garlic clove, crushed
1 teaspoon 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
2 tablespoons chicken stock, broth or water
1 small fresh red chilli, deseeded, finely chopped
1 tablespoon capers, rinsed, drained, finely chopped
1 Combine 2 teaspoons of the oil with the lemon juice, rosemary, oregano, garlic and water in a large glass or ceramic bowl. Season with pepper. Add the lamb and turn to evenly coat. Cover and place in the fridge for 30 minutes to marinate.
2 Cook the broad beans in a small saucepan of salted boiling water for 5 minutes or until tender. Drain. Refresh under cold running water. Remove and discard outer skins and set beans aside in a bowl.
3 Preheat a chargrill on high. Heat the remaining oil in a medium frying pan over medium-high heat. Add the asparagus, beans and peas, and cook, tossing gently, for 4 minutes or until bright green and tender crisp. Add the broad beans, stock or water, lemon rind, chilli and capers, and season with salt and pepper. Gently toss for a further 1 minute. Remove from heat. Transfer to a bowl and cover to keep warm.
4 Cook lamb steaks on preheated grill for 3 minutes each side for medium-rare or until cooked to your liking.
5 Spoon the bean mixture onto serving plates. Top with lamb and serve immediately.