This is a fragrant and tasty dish with the lamb valentine steaks marinaded with lavender and balsamic vinegar just perfect with the fresh flavours of some seasonal vegetables.

Valentine lamb steaks are taken from the loin and are made from two chops that have been butterflied.
Valentine steaks are so called because when the meat is opened it folds out to create a heart shape.

Ingredients For Lamb Valentine Steaks

6  lamb valentine steaks, cutlets or chops from Morley Butchers
3 fresh mint sprigs, finely chopped for garnish
Salt and freshly milled black pepper

For The Marinade

30ml/2tbsp lavender flowers and seed heads (reserve the lavender stalks)
30ml/2tbsp olive oil
15ml/1tbsp balsamic vinegar
10ml/2tsp cider vinegar
Pinch dark brown sugar
2-3 garlic cloves, peeled and crushed
2 small shallots, peeled and sliced

For The Seasonal Vegetables

225g/8oz baby asparagus tips, trimmed and lightly cooked
300g/10oz sugar snap peas or fresh broad beans, shelled and lightly cooked
10ml/2tsp lemon juice
60ml/4tbsp hazelnut oil
1 garlic clove, peeled and crushed, optional

Cooking Method For Lamb Valentine Steaks

First prepare the marinade ingredients. Place the lavender flowers, seed heads and olive oil in a mortar. Crush lightly with a pestle which will release the essential oils. Place the lamb in a shallow bowl. Add the lavender mixture and the remaining marinade ingredients to coat the lamb. Cover and marinate in the refrigerator for about 2 hours. The flavours will increase in strength if you marinade for longer so you can adjust the time to your preference.

To make the dressing for the vegetables, mix all the ingredients together and chill until required. The vegetables will need little cooking and can be served hot warm or cold.

To cook the steak pre-heat your grill to a high heat.  Alternatively you can cook the lamb on your BBQ, if doing so light the coals early, they are ready when white all over – if possible arrange the coal to one side so you can cook the lamb on a more indirect heat.

Cook on a prepared barbecue or preheated grill for about 10 minutes, turning occasionally. The times will be less for thin cuts and longer if you have a thicker steak

Serve the steaks on a bed of vegetables and the dressing. Garnish with the chopped mint.

This recipe for steak and chips comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes