Without the lamb this is a great stand-alone salad to accompany any meat or fish. Use small green beans if asparagus is out of season.
Serves: 4-6
INGREDIENTS
1 x 400 gram tin cannellini beans, drained and rinsed
2 cloves garlic, crushed
3 tablespoons olive oil
2 teaspoons whole grain mustard
2 tablespoons chopped mint or flat-leaf parsley
sea salt and freshly ground pepper
To serve
50 grams firm feta cheese
4-6 boneless lamb leg steaks
2 tablespoons olive oil
1 tablespoon finely chopped rosemary
2 cloves garlic, crushed
Salad
350 grams asparagus, tough ends snapped off
1 lemon
12 stuffed green olives, quartered
1 large vine tomato, diced
METHOD
Lamb: Using a very sharp knife, lightly score both sides of the steaks. Combine the olive oil, rosemary and garlic in a shallow dish. Add the lamb and turn to coat. The lamb can be covered and refrigerated for up to 24 hours. Remove from the fridge 30 minutes before cooking.
Salad: Cook the asparagus in boiling salted water until al dente. Drain and refresh in cold water. Pat dry on kitchen towels and cut into short lengths. Using a knife, slice the skin and pith off the lemon and cut the flesh into small pieces. Whisk the garlic, olive oil and mustard in a large bowl. The lemon flesh adds the acid to the salad. Add all the remaining ingredients, season and combine gently.
To cook: Season the lamb on both sides. Heat a barbecue or sauté pan and cook the lamb for 3 minutes each side to give lamb that is still pink in the centre. Transfer to a plate and rest, loosely covered, for 5 minutes.
To serve: Slice the lamb thinly across the grain. Layer the lamb and salad on a serving platter and top with the crumbled feta. Serve with crusty bread.
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