Put the lamb in a glass, plastic or ceramic bowl – the acid in the marinade can react with metal. Whisk the olive oil and cider vinegar in a small bowl, then stir in the herbs and season well with salt and pepper. Pour this over the lamb, turning the meat over to make sure it is completely covered, then leave to marinate for at least an hour.
Put the potatoes in a steamer and cook them for about 15 minutes. Bend each asparagus stem until it snaps, then discard the woody ends. Put the asparagus on top of the potatoes and steam for a further 3–5 minutes. Remove from the heat and allow to cool a little.
If you don’t have a steamer, just put the potatoes in a pan of cold water, bring to the boil and cook until nearly tender. Add the asparagus for the last 3–5 minutes of the cooking time.
Heat a griddle pan until it’s too hot to hold your hand over – take care not to touch the pan, though. Grill the lamb steaks for 2–3 minutes on each side, until well charred but still juicy inside. Leave them to rest for at least 5 minutes, then slice thinly.
Whisk the dressing ingredients together and season with salt and some black pepper.
Arrange the pea shoots or lamb’s lettuce, potatoes and asparagus on individual plates, then add some mint leaves. Top with the lamb, then drizzle over the dressing.
Si and Dave say:
“To us, Sunday lunch is one of the highlights of the week. It is a chance for all the family to get around the table, to connect and feast. We support the RAF Benevolent Fund because without their sacrifice we would never have the freedom we enjoy today”.
This recipe is extracted from The Hairy Bikers' Meat Feasts, W&N, RRP £25.00.
Try one of our other lamb recipes, including lamb steaks with mint and broad beans, Greek lamb kleftiko and The Hairy Bikers' lamb and spinach curry