Marinated Lamb Steaks with Garden Herbs

Seasonal Spring Lamb is at its succulent best in April full of earthy flavour. Lamb legs make a first rate roasting joint but also cut well in to steaks, great for the B.B.Q or just whack them in a char-grill pan brushed with a little rosemary oil. Lamb tastes it best-cooked medium rare but unlike beef can taste pretty delicious cooked well done too. Cheaper cuts like Lamb shoulder enhanced by a bone and a good measure of fat work well as a tasty slow cooked braising dish. While lamb chops are perfect for grilling rendering the fat golden and crispy. Lamb mince is a great substitute for any recipe containing beef mince. While both minces mixed together make a delightful combination. Slam in the British Lamb!