BBQ Lamb Steaks with Mustard & Mint Sauce, Baby Potatoes, Squash and Green Beans

Heat the BBQ (if using). Boil kettle. Peel and mince garlic. Trim green beans. 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 green beans in boiling water for 2-3 minutes then place in cold water to cool.

Add whole grain mustard, honey, horseradish cream, garlic, 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, beans 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. Enjoy!

Heat the BBQ (if using). Boil kettle. Peel and mince garlic. Trim green beans. 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 green beans in boiling water for 2-3 minutes then place in cold water to cool.

Add whole grain mustard, honey, horseradish cream, garlic, 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, beans 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. Enjoy!