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Lamb Rump with Spring Bean Salad

This gluten-free lamb salad is bursting with spring flavours.
Course Main Course
Servings 4

Ingredients
 

  • 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
  • 60 g Danish fetta roughly chopped
  • 100 g black Kalamata olives pitted and torn in half
  • ½ bunch small mint leaves

VINAIGRETTE

  • 60 ml olive oil
  • 2 tablespoons white wine vinegar
  • 1 lemon zest and juice
  • Sea salt and freshly ground pepper

Instructions
 

  • 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.
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