Char-grilled asparagus and spring veg with BBQ lamb and mint hollandaise
Ingredients
- Ingredients
- 300g asparagus spears
- 200g courgettes, cut on diagonal
- 1 large red pepper, de-seeded and cut into eight
- 1 medium red onion, cut into eight
- 5 tbsp olive oil
- 3 large garlic cloves, halved
- 4 x 175g leg lamb steaks
- Mint hollandaise
- 6 black peppercorns, coarsely crushed
- 150ml white wine
- 100ml white wine vinegar
- 4 egg yolks
- 225g unsalted butter, diced
- salt and freshly ground black pepper
- 2 tbsp freshly chopped mint
Method
- Method
- For the hollandaise, put peppercorns, wine and vinegar in a saucepan over a moderate heat and boil rapidly until there is 1 tbsp of liquid remaining. Place a stainless steel or glass bowl over a saucepan of simmering water. Strain the reduction into the bowl to remove the peppercorns and whisk in the egg yolks until they are thick and warm. Slowly add the butter, whisking to make a thick, smooth sauce. When all the butter has been added, season the sauce and add the chopped mint. Set aside.
- Clean and trim the asparagus, blanch it and the courgettes in boiling salted water, and refresh.
- Get the barbecue going or heat a ridged griddle pan until smoking hot. Pour some olive oil into a dish and toss the vegetables in it, then cook them until charred and just soft. Season and keep warm. Rub the lamb steak with garlic and olive oil and cook until pink (approx 3 mins each side). Allow to rest, then serve with the asparagus, vegetables and mint hollandaise.
