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.

Based in the heart of the Lake District

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