This gluten-free lamb salad is bursting with spring flavours.
As always, fresh is best so don’t feel as though you need to use all the different types of beans—use what is in season. Broad bean seeds have a tough outer skin and many people make the mistake of boiling the beans until these skins soften, which makes the beans mushy so remember to remove both skins.
4 x 250g lamb rump, at room temperature sea salt and freshly ground pepper
2 tablespoons olive oil
SPRING BEAN SALAD
4 runner beans, trimmed, halved (optional)
12 snow peas, topped and tailed
12 asparagus spears, woody ends trimmed
8 fresh broad beans (or use 120g frozen)
60g Danish fetta, roughly chopped
100g black (Kalamata) olives, pitted and torn in half
1⁄2 bunch (small) mint leaves
60ml olive oil
2 tablespoons white wine vinegar
1 lemon, zest and juice
Sea salt and freshly ground pepper
- Preheat oven to 180°C.
- To prepare salad, start by prepping your beans. For the runner beans, use a vegetable peeler to remove the string that runs up both sides of the bean and then slice, on an angle, into strips. For the snow peas, top and tail and remove the outer string and slice, on the angle, into strips. For the broad beans, remove each bean from their pods.
- Bring a large saucepan of salted water to the boil. Add the runner beans and cook for a maximum of 1 minute. Use a slotted spoon to remove. Drain and set aside. Next, add snow peas and asparagus. Cook for 1 minute. Remove, drain well and then dry the asparagus with a clean kitchen towel. Lastly, cook the broad beans for 2–3 minutes. Plunge into ice cold water to stop the cooking process. Drain and remove beans from their inner pods and set aside.
- To prepare dressing, combine olive oil, vinegar, lemon zest and juice, salt and pepper.
- Season the lamb liberally with salt and pepper. Heat oil in a heavy frying pan to medium-high. Place lamb rump on pan and cook on all sides until brown.
- Place on a baking tray and transfer to the oven for 10 minutes. At this point, you can use a meat thermometer and check if it is at 51°C.
- Once all the beans are cooked and cooled, combine in a large bowl. Add Danish fetta, olives and mint, pour the dressing over and toss to combine.
- Allow the lamb to rest for 10 minutes before slicing and serving on top of the spring bean salad.
This gluten-free recipe is extracted from BOWL & FORK by Anna Lisle. Published by New Holland Publishers. Available now from bookstores nationally.