1 Season the lamb steaks with cracked black pepper and a pinch of salt. Preheat a largen on-stick frying pan or chargrill oil. Sear in pan on medium-high heat for 2–3 minutes each side, or until cooked to your liking. Remove from pan. Transfer the lamb to a plate and cover with foil to rest. Thickly slice.
2 Season asparagus, broccolini and zucchini with cracked black pepper. Cook in the same pan, in two batches, for 2–3 minutes each side, or until the vegies are lightly browned. Transfer mixture to a plate or tray; keep warm.
3 Meanwhile, make salsa verde: Place the avocado, mint, garlic, lemon zest, 2 tablespoons lemon juice, shallots and vinegar in a food processor. Blitz until almost smooth. Season with cracked black pepper. Add up to ½ cup of water; blitz until smooth and sauce is the desired consistency.
4 Divide the vegetables and the lamb between four serving plates. Top with sauce and serve with crusty bread.