Ingredients
- 4 x 250g lamb rump, at room temperature
- Sea salt and freshly ground pepper
- 2 tbsp 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 feta, roughly chopped
- 100g black (kalamata) olives, pitted and torn in half
- ½ bunch (small) mint leaves
Vinaigrette
- 60ml olive oil
- 2 tbsp white wine vinegar
- 1 lemon, zest and juice
- Sea salt and freshly ground pepper
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Method
Step 1.
Preheat oven to 180C.
Step 2.
To prepare salad, start by prepping beans. For 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 outer string and slice, on the angle, into strips. For the broad beans, remove bean from pods.
Step 3.
Bring a large saucepan of salted water to the boil. Add runner beans and cook for a maximum of 1 minute. Use a slotted spoon to remove. Drain and set aside. Add snow peas and asparagus. Cook for 1 minute. Remove, drain well and dry the asparagus with a clean kitchen towel. Lastly, cook beans for 2-3 minutes. Plunge into ice-cold water to stop cooking process. Drain and remove beans from their inner pods and set aside.
Step 4.
To prepare dressing, combine olive oil, vinegar, lemon zest and juice, salt and pepper. Season 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 51C.
Step 5.
Once all the beans are cooked and cooled, combine in a large bowl. Add feta, olives and mint, pour dressing over and toss to mix. Allow lamb to rest for 10 minutes before slicing and serving on top of the spring bean salad.
Serves 4 |
