Spring Lamb with New Garlic and Baby Broad Beans
When the first garlic heads appear in our markets, the pale violet papers are still soft as silk. This is the time to prepare a caramelised treat to serve with lamb and the first fève or broad beans. Using just one pan, I began with the garlic then let the meat and beans be flavored by the pungent spring aromas.
Serves: 4
INGREDIENTS
lamb cutlets (1 double or 2 single chops per person)
2 heads of new garlic
2 cups of shelled very small broad beans
sprigs of fresh thyme
2 tablespoons neutral flavoured oil (canola, sunflower)
sea salt and freshly ground pepper to taste
METHOD
Trim and generously salt and pepper the lamb cutlets. Set aside. Pour oil in a sauté pan large enough to hold all the lamb. Place over medium heat.
Cut the garlic heads in half and place cut side down in oil. Cover. (Use aluminum foil if your pan does not have a lid.) Turn the heat down to low and let the garlic steam and brown at the same time. In these young garlic cloves there is still a lot of water and they will become sweet and tender cooking in their own juices.
When the garlic halves are nicely browned and thoroughly soft, gently lift them out of the pan with a spatula onto a waiting platter. Cover with the foil and keep warm. Return the pan to the heat and raise the temperature to medium-high. Add more oil if necessary, and sear the lamb on both sides, cooking until done to your liking.
Remove the lamb to the platter and keep warm. Now turn the heat up high and toss in the broad beans. Splash with a half-glass of water and let them braise in the cooking liquid until it has evaporated. Toss some salt and fresh thyme sprigs into the beans before arranging around the lamb and garlic heads. Serves 4
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!