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!


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)