Sizzling Valentine Steaks in a Lavender and Balsamic Marinade

Sizzling Valentine Steaks in a Lavender and Balsamic Marinade
Preparation time : Preparation time: 10 minutes

Cooking time : Cooking time: 12-16 minutes

Oven Temperature :

Serves : Serves 6


6 lean lamb valentine steaks, cutlets or chops

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 pepper

Asparagus, 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 chopped

Salad dressing:
10ml/2tsp lemon juice
60ml/4tbsp hazelnut oil
1 garlic clove, peeled and crushed, optional


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.
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.
To make the salad dressing, mix all the ingredients together and chill until required.
Cook on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally.
Serve the steaks with the salad and the dressing.

Products available for this recipe

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: