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Warm salad of spring vegetables with griddled lamb

Warm salad of spring vegetables with griddled lamb

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A star rating of 4.3 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal453
fat34g
saturates13g
carbs7g
sugars3g
fibre4g
protein31g
low insalt0.22g
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Ingredients

  • 1 bunch asparagus , trimmed and sliced
  • 140g podded pea , frozen are fine
  • 140g podded broad bean , 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.3 out of 5.8 ratings
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