(Serves 4)

You'll need:
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
4 x 175g leg lamb steaks

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
4.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
5.Rub the lamb steak with garlic and olive oil and cook on the barbecue or griddle pan until pink (approximately 3mins each side)
6.Allow to rest and serve with the asparagus, spring vegetables and mint hollandaise

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