BBQ Lamb Steaks with Mustard & Mint Sauce, Baby Potatoes, Squash and Sugar Snap Peas

Heat the BBQ (if using). Boil kettle. Peel & mince garlic. Trim and destring sugar snap peas. Halve (or quarter if large) squash. Chop mint leaves, discarding stems. Par cook potatoes in the microwave for 2-3 minutes then slice into wedges. Blanche the sugar snap peas in boiling water for 2-3 minutes then place in cold water to cool. Cut lemon into wedges.

Tip! Due to supply issues sugar snap peas have replaced the green beans

Add whole grain mustard, honey, horseradish cream, garlic, a squeeze of lemon juice (to taste), mint (reserve a small amount for garnish) and 1/4 cup of olive oil into a blender or a tall jug and mix with a stick blender until the sauce is combined.

Coat each lamb steak in a teaspoon of mustard & mint sauce. Toss squash and potato wedges in a drizzle of oil, season with salt and pepper. Place lamb, squash and potatoes on BBQ or grill pan. Cook the veg and lamb for 2-3 minutes each side for medium rare lamb (pink in the centre). Adjust cooking times to your preferred doneness. Rest lamb for 2 minutes.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Mix together the potatoes, peas and squash and divide between serving plates. Slice the lamb against the grain and divide between plates. Serve with a generous dollop of mustard & mint sauce and garnish with any remaining mint leaves and lemon wedges. Enjoy!

Heat the BBQ (if using). Boil kettle. Peel & mince garlic. Trim and destring sugar snap peas. Halve (or quarter if large) squash. Chop mint leaves, discarding stems. Par cook potatoes in the microwave for 2-3 minutes then slice into wedges. Blanche the sugar snap peas in boiling water for 2-3 minutes then place in cold water to cool. Cut lemon into wedges.

Tip! Due to supply issues sugar snap peas have replaced the green beans

Add whole grain mustard, honey, horseradish cream, garlic, a squeeze of lemon juice (to taste), mint (reserve a small amount for garnish) and 1/4 cup of olive oil into a blender or a tall jug and mix with a stick blender until the sauce is combined.

Coat each lamb steak in a teaspoon of mustard & mint sauce. Toss squash and potato wedges in a drizzle of oil, season with salt and pepper. Place lamb, squash and potatoes on BBQ or grill pan. Cook the veg and lamb for 2-3 minutes each side for medium rare lamb (pink in the centre). Adjust cooking times to your preferred doneness. Rest lamb for 2 minutes.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Mix together the potatoes, peas and squash and divide between serving plates. Slice the lamb against the grain and divide between plates. Serve with a generous dollop of mustard & mint sauce and garnish with any remaining mint leaves and lemon wedges. Enjoy!