This is another massive seller from our current menu. It fits the brief of 'seasonal, big flavours, rough edges' - I don't feel that people want fine dining in the summer, just light tasty and interesting plates of food. For 2
Lamb leg steaks - approx 160g to 180g each, bone in or out.
Dried oregano - 1 tsp
Dried thyme - 1 tsp
Dried mint - 1 tsp
Garlic - 3 fat cloves, peeled
Olive oil - a good slug
Peas - fresh or frozen - a good handful per person
Broad beans - 1kg on the pod
Jersey royal potatoes - 200g
Butter - 125g at room temperature
Mint - 1 bunch, leaves seperated from stems
Dill - 1 bunch
Feta - 75g
Salt & freshly ground black pepper
Grind two cloves of garlic to a paste on a chopping board with the flat of your knife and a little salt. Add this to a bowl with the dried herbs, some black pepper and the slug of olive oil. Mix well, then slather all over the lamb steaks and leave to marinade for at least an hour, preferably overnight.
To make the butter, chuck the garlic, and fresh herbs (not the mint stalks - these are for the bin) into the bowl of a food processor. Blitz, then add the butter and a good seasoning of salt and pepper. Blitz into a green buttery mush and set aside.
Boil your spuds until tender, drain and keep warm. Pod and blanch the broad beans then the peas plunging each into iced water after a brief simmer to set the green colour. I like to remove the skin from the broad beans leaving only the bright green interior, but this is your choice.
Get a frying pan on the stove and heat until just smoking. Cook your lamb steaks to your liking - I prefer medium. Remove from the pan and allow to rest for a minute while you warm the peas, beans and potatoes in a pan with the herb butter. You won't need all the butter so use as much as you feel your arteries can cope with - the rest can be used for another dish (grilled fish?). Remember the green veg is cooked, so you only want to warm it up. Check the seasoning and plate up the veg, crumble over the feta and top with a lamb steak. A wedge of lemon would be a welcome additional garnish.