Recipes by Barbara Northwood

Lamb and broad bean salad

Nov 17 10:01am

Serves
Serves 4

Ingredients

2 cups frozen broad beans
2 lamb backstraps
120g bag baby spinach leaves
250g punnet mini roma tomatoes, quartered
1/3 cup grated parmesan cheese
1/3 cup fresh basil leaves, finely shredded
1/3 cup fresh mint leaves, finely shredded
1/3 cup lemon juice
1/4 cup extra virgin olive oil
salt and pepper, to taste

Method
1. Boil, steam or microwave broad beans until tender. Drain well. Peel skin from broad beans.
2. Cook lamb on a heated, oiled grill pan (or grill or barbecue) until browned all over and cooked as desired. Cover, stand for 10 minutes. Slice lamb thinly.
3. Meanwhile, combine broad beans, spinach, tomatoes, parmesan, basil and mint.
4. Add lamb to salad with combined lemon juice and oil. Season with salt and pepper. Toss well to combine.

Hint. For added flavour, rub 1 tablespoon dried Italian herbs over lamb before cooking.