Apricot and Lamb Summer salad
3-3.5kg (6.5- 7.5lb) Lamb leg steaks
100g podded fresh peas
300g baby new potatoes
250g baby spinach, rocket and watercress
Handful chopped mint
4 x apricots, quartered
Pomegranate syrup (or balsamic glaze)
Bring a pan of salted water to a simmer, adding the new potatoes.
Heat a griddle pan on a medium heat. Brush the apricot pieces with olive oil and season before adding to the hot griddle. Cook until char marks appear then place to one side and keep warm.
Brush the lamb leg steaks with olive oil and season before placing onto the griddle. Cook for 2-3 minutes on each side (or a minute longer for well-done) then put to one side and cover.
Wash the mint and salad leaves and dress with a drizzle of olive oil and pomegranate syrup then arrange on to serving plates.
Remove the cooked new potatoes from the pan and pat dry, then cut into halves. Arrange the potatoes, peas and apricot pieces on top of the leaves. Finally, slice the lamb into pieces and add to the plates.