For a quick and easy dinner make Balsamic Lamb Steaks with Spring Vegetables.
Balsamic Lamb Steaks with Spring Vegetables Recipe
Serves 4
Ingredients:
4 lamb leg steaks
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
Method:
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.
Put broad beans in a bowl and cover with boiling water. Stand for 1 minute. Drain and shell into a large bowl.
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.
To serve, spoon balsamic vinegar sauce over lamb and vegetables.
