Lamb Steaks with Green Olive, White Bean and Lemon Salad

Lamb: Using a very sharp knife, lightly score both sides of the steaks. Combine the olive oil, rosemary and garlic in a shallow dish. Add the lamb and turn to coat. The lamb can be covered and refrigerated for up to 24 hours. Remove from the fridge 30 minutes before cooking.

Salad: Cook the asparagus in boiling salted water until al dente. Drain and refresh in cold water. Pat dry on kitchen towels and cut into short lengths. Using a knife, slice the skin and pith off the lemon and cut the flesh into small pieces. Whisk the garlic, olive oil and mustard in a large bowl. The lemon flesh adds the acid to the salad. Add all the remaining ingredients, season and combine gently.

To cook: Season the lamb on both sides. Heat a barbecue or sauté pan and cook the lamb for 3 minutes each side to give lamb that is still pink in the centre. Transfer to a plate and rest, loosely covered, for 5 minutes.

To serve: Slice the lamb thinly across the grain. Layer the lamb and salad on a serving platter and top with the crumbled feta. Serve with crusty bread.