Warm salad of spring vegetables with griddled lamb

Recipe uploaded by

Barney Desmazery

3 ratings

Recipe by Barney Desmazery

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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.

Per serving

453 kcalories, protein 31g, carbohydrate 7g, fat 34 g, saturated fat 13g, fibre 4g, salt 0.22 g

Latest comments and suggestions

• JM

  10 May 2008

  JM commented on this recipe

  Superb! And so easy to prepare.

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• JM

  10 May 2008

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• coby

  12 May 2008

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• Janet

  16 May 2008

  Janet rated and commented on this recipe

  

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

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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 seeds
• 2 tbsp red wine vinegar
• handful tarragon leaves
• handful mint leaves
• 6 large lamb chops

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Difficulty and servings

Serves 6

Preperation and cooking times

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 seeds
• 2 tbsp red wine vinegar
• handful tarragon leaves
• handful mint leaves
• 6 large lamb chops

Per serving

453 kcalories, protein 31g, carbohydrate 7g, fat 34 g, saturated fat 13g, fibre 4g, salt 0.22 g

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