Thursday, 18 June 2015

Spring Lamb and Flageolet Bean Salad

I made this beautiful salad for dinner a little while ago. It was fab and tasty although I like my lamb a little pinker than I cooked it!

Spring Lamb and Flageolet Bean Salad
(Serves 4)

2-3 lamb leg steaks
1 tbsp Dijon mustard
5 tbsp olive oil
1 tsp fresh parsley
2 garlic cloves
juice 1 lemon
400g can flageolet or cannellini beans, drained and rinsed
250g cherry tomatoes, halved
salt and pepper

Rub the lamb with mustard an season with pepper. Put 1 tsp of oil into a frying pan and fry the lamb for 2-3 mins each side. Transfer the lamb to a warmed plate and put to one side to rest for 5 mins.

Make the dressing by putting the parsley, garlic, lemon juice and oil into a food processor and whiz for 10 secs.

Put the beans, lettuce and tomatoes into a bowl and combine with the dressing and season with slt and pepper.

Slice the lamb and place on top of the salad. Serve.

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