Warm salad of spring vegetables with griddled lamb

Warm salad of spring vegetables with griddled lamb

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(7 ratings)

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Cooking time

Prep: 30 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 6

This warm, dressed salad is delicious on its own, but if you need a bit more bite, grilled lamb is the perfect choice

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
453
protein
31g
carbs
7g
fat
34g
saturates
13g
fibre
4g
sugar
3g
salt
0.22g

Ingredients

  • 1 bunch asparagus, trimmed and sliced
  • 140g podded peas, frozen are fine
  • 140g podded broad beans, frozen are fine
  • 3 tomatoes
  • 6 tbsp olive oil
  • 1 tbsp coriander seed
  • 2 tbsp red wine vinegar
  • handful tarragon leaves
  • handful mint leaves
  • 6 large lamb chops

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Method

  1. Get a bowl of iced water at the ready and bring a large pan of salted water to the boil. Cook the asparagus in the water for 3 mins, then scoop into the iced water with a slotted spoon. Cook the peas for 2 mins, then place in the iced water. Cook the broad beans for another 2 mins, pop into the iced water, then remove them from their skins. Cut a cross in the bottom of each tomato, then blanch in boiling water for about 10 secs before placing in iced water. Peel, quarter and deseed the tomatoes and cut the flesh into small chunks.
  2. Heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the veg and the vinegar. Season with salt and pepper, and stir through the tarragon and mint.
  3. Heat a large griddle pan or barbecue. Season the lamb with salt and pepper, and cook for 4 mins on each side for medium, or 6 mins for well done. Serve each lamb chop with the vegetable dressing.

Recipe from Good Food magazine, May 2008

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Comments

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abipope's picture
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Nice simple but different salad to serve with lamb, nothing groundbreaking. You could spice up the dressing - agree with a previous reviewer that crushed whole coriander seeds don't work.

pewter's picture
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Very average

Frantic Flapjack's picture
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This was a lovely way of serving vegetables - the tarragon flavour was gorgeous. I served with the lamb and a few new potatoes.

bjb077's picture

have made this several times!..Did just the veggie part..last time rehaeted vegetables wth a bit of butter and served as vegetable course with grilled steak.fabulous

janbomyers's picture
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very easy, would use ground coriander next time as didn't like the texture of the seeds.

joanie0's picture
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Superb! And so easy to prepare.

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