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Method:1. Prepare the marinade ingredients; place the lavender flowers, seed heads and olive oil in a mortar. Crush lightly with a pestle to release the essential oils.
2. 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 2 hours, or overnight.
3. To make the salad dressing, mix all the ingredients together and chill until required.
4. Cook on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally.
5. Serve the steaks with the salad and the dressing.
Preparation time: 10 minutes
Cooking time: 12-16 minutes
6 lean lamb valentine steaks, cutlets or chopsMarinade:
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
Salt and freshly milled black pepperAsparagus, and Sugar snap Salad:
225g/8oz baby asparagus tips, trimmed and lightly cooked
300g/10oz sugar snap peas or fresh broad beans, shelled and lightly cooked
3 fresh mint sprigs, finely choppedSalad dressing:
10ml/2tsp lemon juice
60ml/4tbsp hazelnut oil
1 garlic clove, peeled and crushed, optional