Warm Lamb Salad
By not-recognized
Published on 14 October 2013
This delicious combination of textures combines succulent lamb, crunchy beans and juicy tomatoes to create a distinctive summer lunch.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 250 g of cherry tomatoes
- 450 g of baby new potatoes, cut in half
- 175 g of trimmed green beans
- 2 tbsp of balsamic vinegar
- 4 tbsp of blended olive oil
- 1 tsp of dijon mustard
- 1 clove of garlic, crushed
- 350 g of lamb, ideally neck fillets
- 2 tbsp of mint, chopped
Method
Step 1
Heat a chargrill pan over a moderate heat, add the lamb and cook for about 10 minutes, turning frequently until browned and tender, the middle should still be a little pink, if you prefer it well done allow a few more minutes. Remove the meat from the pan and set to one side to rest.Step 2
Meanwhile cook the potatoes in a pan of boiling water for 10-12 minutes until tender. Drain thoroughly and stir through the mint. Blanch the beans in boiling water for about 3 minutes until they just turn bright green, drain and rinse briefly in cold water.Step 3
Cook the tomatoes in the same pan that cooked the lamb for about 5 minutes until they just start to soften. Whisk the balsamic, olive oil, Dijon mustard, garlic and 1 tbsp of cold water together, season to taste. Place the potatoes, green beans and lamb on a serving plate, top with the tomatoes and drizzle over the dressing to serve.