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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.