Spring Lamb with Asparagus & Jersey Royals Warm Salad

Make the best of fresh spring ingrediants with this recipe. Quick to make with simple seasonal ingrediants but lots of flavour

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   1. Place eggs in a pan of water, bring to the boil and boil for 3 minutes. Drain off the water and leave eggs in cold water. Make the herb butter by mixing in the chopped herbs to the melted butter.
   2. Heat oil in a grill pan untill sizzling and add the lamb steaks (seasoned on both sides). Cook for approx 4 mins on each side - turning steaks over half way.
   4. Whilst these are cooking, in a pan of salted boiling water place the jersey royal potatoes and cook for 7 mins with asparagus in a steamer over the top of the pan.(remove the asparagus after 4 mins and place in iced water) Add the beans to the potatoes after the 7 mins and cook both for a further 3 mins.
   5. To make the dressing for the warm salad, whisk together the mustard, vinegar, garlic, salt and pepper.
   Peel the eggs and quarter them.
   6. Remove the steaks from the grill pan and set aside. Grill the asparagus spears in the grill pan on a high heat for a minute or so on each side to char them.
   6. Plate up the steaks - spoon the herb butter over them.
   Add the eggs, potatoes and veg and dribble the dressing over them.
   Serve