Balsamic Lamb Steaks with Spring Vegetables

By Dixie Elliott

Balsamic Lamb Steaks with Spring Vegetables
Recipe for Balsamic Lamb Steaks with Spring Vegetables, on MiNDFOOD.

Serves 4

4 lamb leg steaks

salt and pepper, to season

2 tsp olive oil

½ cup balsamic vinegar

300g broad beans (in pods)

175g green beans

¾ cup fresh peas

1 bunch fresh green asparagus

1 bunch fresh white asparagus

1 Put steaks on a chopping board and season with salt and pepper. Heat oil 
in a large frying pan over medium-high heat. When hot add steaks. Cook for 
2–3 minutes or until browned. Turn and cook for a further 2 minutes or until cooked to your liking. Add vinegar to pan, shaking to cover steaks, and bring to the boil. Reduce heat and simmer for 1 minute or until vinegar thickens slightly. Transfer steaks to a large plate. Cover to keep warm. Reduce heat and simmer vinegar until slightly thickened. Set aside.

2 Put broad beans in a bowl and cover with boiling water. Stand for 1 minute. Drain and shell into a large bowl.

3 Bring a saucepan of water to the boil. Add green beans, peas and asparagus. Cook for 1–2 minutes or until bright green and just tender. Drain. Add cooked vegetables to broad beans. Toss until 
well combined.

4 To serve, spoon balsamic vinegar sauce over lamb and vegetables.


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