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Lamb Steaks with Chargrilled Summer Salad


  • 2 lamb steaks, approx. 150g each
  • 2 baby gem lettuces
  • 1 bunch spring onions
  • 8 asparagus stalks
  • 2 handfuls frozen peas
  • 1 large lemon, cut into long wedges
  • 2 cloves of garlic, grated
  • Handful fresh mint leaves
  • Salt and pepper
  • Olive or rapeseed oil
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    Put the lamb onto a plate, drizzle with a little oil on both sides and use your hands to rub in the garlic and a generous pinch of sea salt and pepper.

    Trim the spring onions cut in half lengthways, then cut the lettuce into quarters lengthways. Snap the woody ends from the asparagus – drizzle all the vegetables with a little oil and season. Pre-heat the BBQ for a minute or two with the BBQ Grid in place to a medium heat. Add the lamb steaks, veg and lemon wedges. After around 30 seconds, flip the steaks over and sear the other side. After 30 seconds turn the heat down to low.

    The steaks should take about 4 minutes per side for a pink to well done steak, depending on the thickness. Keep turning the lettuce, this will take about the same time to cook as the lamb. Once cooked, remove the lamb and lettuce and wrap in foil to keep warm and rest.

    The asparagus and onions will take another 2-3 minutes, keep turning them to get those chargrilled marks all over. Pour some boiling water over the peas and leave for 4 minutes before draining.

    To serve put everything on a platter or divide between two plates. Scatter over the mint and squeeze some of the warm lemon juice over the top, using the remaining lemon wedges to serve.