Grilled Lamb Leg Steak, Peas, Broad Beans, Mint, Dill & Feta

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

Ingredients:

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

Method:

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.