Char-grilled Asparagus and Spring Vegetables with Barbecued Lamb
and Little Pots of Mint Hollandaise

Preparation & cooking time 40 minutes Ingredients 300g asparagus spears 200g courgettes (cut on the diagonal or into batons if large) 2 medium or 1 large red pepper de-seeded and cut in to eight 1 medium red onion cut into eight 5 tbsp of olive oil 3 large garlic cloves cut in half 4x 175g leg lamb steaks For the mint hollandaise (makes 300ml) 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

1. Clean the asparagus and trim any white ends or peel with a vegetable peeler

2. Blanch the asparagus and courgettes in a pan of boiling salted water, refresh immediately

3. Get the barbecue going or heat a ridged griddle pan until smoking hot, meanwhile make the mint hollandaise.

4. Put the peppercorns with the wine and vinegar in a saucepan over a moderate heat and bring to the boil

5. Boil rapidly until there is 1 tbsp of liquid remaining

6. Meanwhile 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. Do not let them overheat or they will scramble.

7. 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.

8. Pour some olive oil into a dish and toss the vegetables in it, then cook them on the barbecue or griddle pan until charred and just soft, season well and keep warm

9. Rub the lamb steak with garlic and olive oil and cook on the barbecue or griddle pan until pink (approximately 3mins each side)

10. Allow to rest and serve with the asparagus, spring vegetables and mint hollandaise

 

Recipe courtesy of
http://www.british-asparagus.co.uk/

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