Grilled Garlic and Rosemary Lamb Steaks with Sweet Mini Peppers and Asparagus

We had a brief spell of actual Summer last week, 3 glorious days of sun!  It’s not something we’re particularly used to up in the grim north of England, so we took full advantage and had 3 BBQ’s in a row.

I thought I’d experiment a little for BBQ #2 and came up with the following which was utterly delicious.  The mini peppers are so out this world sweet!

Ingredients
(will feed 2 hungry adults, or 1 @snetty)

• 4 lamb leg steaks
• 4 large garlic cloves
• 4 sprigs rosemary
• tablespoon olive oil
• 4 finger pinch of sea salt
• Dozen mini sweet peppers (whole)

Method

Strip the rosemary from the stalks and roughly chop.  Roughly chop the garlic cloves and and add to a pestle and mortar with the rosemary and sea salt.  Grind to a paste and add the olive oil .

Place the lamb steaks into a largish food bag and add the marinade you’ve just created.  Seal the bag shut and smoosh around until everything is nicely coated.  Place in the fridge until later.  Ideally, marinade overnight, but I found that 1 hour was sufficient.

Coat the peppers in a little olive oil (you can use low cal spray) and place on the BBQ.  They will char heavily if you let them, but don’t worry about it because the skin will easily slough off leaving you with the delicious “meat” beneath.  Grill the Asparagus in a similar fashion, but pay a bit more attention as burnt asparagus is crime against food.

Set aside your veg and making sure the BBQ is screaming hot, add the lamb steaks and grill on each side for about 3 minutes until the meat is medium rare.

Serve up with a portion of your favourite beans/lentils.  Insert resulting food into face and reap benefits of providing your spouse with delicious food.