Salad of lamb, green beans and fennel with tomato and chilli jam

Salad of lamb, green beans and fennel with tomato and chilli jam

By
From
A Year In My Kitchen
Serves
4

One of the sweetest, most tender cuts of lamb is the boned middle loin, also known as the loin, canon, ribeye or strap. It has very little fat, so it is best cooked quickly – either sautéed or grilled. Like all meat, it should be well rested before slicing. A little feta cheese is a good addition to this salad, as a foil for the tomato and chilli jam.

Ingredients

Quantity Ingredient
2 boned middle loins of lamb
sea salt
freshly ground black pepper
100g fine green beans, topped but not tailed
2 fennel bulbs, tough outer layer removed
1 lemon, juiced
olive oil, for cooking
4 handfuls mixed salad leaves

Dressing

Quantity Ingredient
1 teaspoon finely grated lemon zest
1/2 lemon, juiced, or to taste
40ml extra virgin olive oil
1 1/2 teaspoons freshly grated parmesan

To serve

Quantity Ingredient
4 tablespoons see method for ingredients
2 tablespoons black olives, (optional)

Method

  1. Make sure the lamb is at room temperature. Bring a small pan of salty water to the boil, then add the green beans and blanch for 2 minutes. Drain, refresh under cold running water and set aside. Slice the fennel very finely and immerse in a bowl of cold water with the juice of 1 lemon added to prevent discolouration.
  2. Place a medium (preferably non-stick) frying pan over a medium heat and add a good splash of olive oil. Season the meat very generously with salt and pepper. When the oil is smoking, add the lamb loins and cook for 3 minutes on one side without moving. Then turn and cook for 2 minutes on the other side. (This will give you lamb that is pink in the centre, but not bloody.) Remove from the heat, cover loosely with foil and let it rest for 15 minutes.
  3. While the lamb is resting, wash and pat dry the salad leaves. Place in a bowl and dress with the lemon zest and juice, extra virgin olive oil and grated Parmesan. Season with a little salt and pepper and add a little more lemon juice if you think it is needed.
  4. To assemble, drain the fennel and pat dry. Cut the meat into 1cm thick slices on the diagonal. Arrange the salad leaves on individual plates and layer the fennel slices, beans and lamb on top. Add a dollop of tomato and chilli jam and scatter a few olives around if you like. Serve at once.

Note

  • Use your favourite leaves for this salad. I love the combination of beetroot tops, white dandelion leaves, wild rocket, basil and mint leaves, plus sprigs of chervil... but the choice is yours.
Tags:
seasonal
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