Spring Grilled Lamb And Warm Pea Salad - cooking recipe

Ingredients

1 1/3 lbs lamb steaks
1/3 cup extra virgin olive oil
1 tsp celery salt
1 stalk celery, trimmed and thinly sliced
1/2 medium red onion, thinly sliced
3 medium tomatoes, thinly sliced
1/3 cup coarsely chopped fresh flat-leaf parsley
1 tbsp lemon juice
1 cup shelled fresh peas
7 oz sugar snap peas, trimmed

Preparation

Combine the lamb and 1 tbsp of the oil in a medium bowl and toss to coat. Sprinkle the lamb with celery salt.
Heat a grill pan on high heat or preheat the grill to medium-high. Cook the lamb for about 3 mins each side or until cooked to desired doneness. Cover and let stand for 10 mins, then slice thickly.
Meanwhile, for the salad, combine the celery, onion, tomato, parsley, lemon juice and remaining oil in a large bowl and season to taste.
Add the peas to a medium saucepan of boiling water and boil, uncovered, for 2 mins. Add the sugar snap peas and boil, uncovered, for about 1 min or until bright green. Drain well.
Add the hot peas and lamb to the salad mixture and toss gently to combine. Accompany the salad with crusty bread or grilled bread slices, if desired.