If the weather’s fine cook up this feast on the barbecue, otherwise the grill is just as good.
|300g (101 1/2 oz) asparagus tips|
|200g (7 1/4 oz) courgettes, cut diagonally or into batons if large|
|5 tbsp of olive oil|
|2 medium or 1 large red pepper, deseeded and cut into eight|
|1 medium red onion, cut into eight chunks|
|4 x 175g (6 1/4oz) lamb-leg steaks|
|3 large garlic cloves, halved|
Clean the asparagus and trim away any white ends or peel with a vegetable peeler. Blanch the asparagus and courgettes in a pan of boiling salted water, refresh immediately. Get the barbecue going or heat a griddle pan until it is smoking hot. Pour some of the olive oil into a dish, toss in all of the vegetables, then cook them on the barbecue or griddle pan until charred and just soft. Season well and keep warm. Rub the lamb steak with garlic and olive oil and cook on the barbecue or griddle pan until pink, around 3 minutes each side. Allow to rest and serve with the asparagus, spring vegetables and mint hollandaise.