Leelands Lamb Steaks with Summer Vegetables

Our thick flank lamb steaks are juicy and tender, and suit quick cooking on a barbecue hot plate, or in a ridged grill pan. Perfect for this ridiculously hot summer!

Ingredients:

For the Steaks:

450-500g Leelands thick flank lamb steaks
1 Tbsp olive oil
1 Tbsp creamy Dijonnaise mustard
2 large cloves garlic, peeled and smashed with a mallet
Few sprigs of thyme
2 bay leaves
Freshly ground black pepper to taste
Flaky sea salt

Summer Vegetables

2 cobs sweet corn
100g sugar snaps (or snow peas), trimmed
3 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
½ tsp salt
1 small clove black garlic, thinly sliced
200g can white beans, drained, rinsed and drained
1 cup cherry tomatoes, halved
Handful of small basil leaves, torn if large
500g new potatoes, steamed, to serve (optional)

Method:

1 Mix oil, mustard, garlic, thyme, bay leaves and black pepper in a shallow dish. Pat lamb steaks dry with paper towels and add to marinade. Marinate at room temperature for 30 minutes, or longer in the fridge (if chilling, bring to room temperature before cooking).

2 Preheat a barbecue hot plate to a medium heat. Add steaks and cook for 4 minutes, then turn and cook the other side for about 3 minutes; don’t overcook – aim for medium-rare. Add smashed garlic to hot plate while the lamb is cooking, brown carefully, then transfer to a plate when golden. Transfer lamb to a chopping board when ready and sprinkle both sides with salt. Rest lamb for 5 minutes, or longer, before slicing.

3 Slice lamb thinly across the grain with a sharp thin-bladed knife. Arrange on top of vegetables with crisped garlic and spoon over remaining dressing. Serve immediately.

Summer Vegetables

1 Remove husks and silks from corn. Gently boil in unsalted water for 10 minutes, drain and drape with paper towels. Blanch sugar snaps for 1 minute in a saucepan of boiling water, drain and refresh with cold water. Pat dry with paper towels, and slice lengthwise.

2 Whisk extra virgin olive oil, vinegar and salt together in a bowl. Add sliced black garlic. Add canned beans and toss. Add sugar snaps, tomatoes and basil and give a gentle toss. Divide warm vegetable salad amongst plates, leaving a puddle of dressing in the bowl. Slice kernels off cobs in long strips and arrange on top of vegetables. Top salad with sliced lamb and reserved grilled smashed garlic and drizzle everything with remaining dressing. Serve immediately.