Griddled Lamb with Tenderstem

Trim just the very bottom off the broccoli stems, then set a large pan of water on to boil and place a colander over the sink. When the water is boiling, carefully drop in the broccoli and let it blanch for 30 seconds. Next, drain the broccoli, then immediately run cold water over it in the colander and leave to drain completely.
Pick the leaves from the rosemary and thyme, then chop them finely. Put half of the chopped herbs into a small bowl or jug and add the oil, then crush in the garlic cloves and stir to mix. Sit the lamb steaks in a large, shallow dish, then pour over the oil mixture, turning the meat gently until well coated. Cover the dish with clingfilm and place in the fridge to marinate for at least 15 minutes (longer if you have time). If you plan to serve potatoes, start them cooking shortly before the meat has had its marinating time – you can always keep them warm until needed.

Next, place a griddle pan on a high heat and let it get really hot. Have a large plate or dish ready for the cooked lamb. Season the steaks with salt and pepper, and when the pan is properly hot, lift them out of the marinade (letting most of the excess drip back into the dish) and into the pan. Griddle for two minutes per side for a medium-rare finish, and longer if you prefer well-done. Leaving the griddle pan on the heat, transfer the steaks to the large plate, then cover with foil and leave to rest.

Put the butter into a small pan with the rest of the chopped herbs and leave to melt over a low heat. Meanwhile, take the blanched broccoli and lay each stem across the bars of the hot griddle pan, so they take on nice char marks as they cook. Turn them frequently until chargrilled all over, then take the pan off the heat. To serve, plate the lamb steaks with the broccoli and potatoes (if using) alongside, and drizzle everything with the melted herby butter.