Teriyaki Lamb Steaks with Spring Baby Vegetables

Trim any fat from the lamb and cut each steak into 2 or 3 pieces. Place in a shallow dish.

In a small bowl, beat the redcurrant jelly until smooth. Stir in the teriyaki marinade and lime juice and spoon over the lamb. Turn the meat over so it is coated, cover the dish with cling film and leave in a cool place for several hours or overnight to marinate.

For the vegetables, cook the potatoes, carrots and turnips in a pan of boiling water until almost tender. Add the asparagus and cook for a further 2-3 minutes or until all the vegetables are tender. Drain. Heat 3tbsp of the olive oil in a frying pan, add the aubergine and fry until golden brown. Add the rest of the vegetables, sprinkle over the rice vinegar and soy sauce and leave over a low heat while you cook the lamb.

Heat the remaining oil in a ridged grill pan. Lift the lamb from the marinade, add to the pan and cook over a fairly high heat for 2-3 minutes on each side or until done to your liking.

Serve the lamb with the vegetables, spooning over any juices in the pan. This dish is just as good cooked under a hot grill.