Name: Three-bean lamb salad with almonds
Prep time: 18 min
Cook time: 17 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup flaked almonds; 1 tablespoon olive oil; 550 gram (2 large) lamb backstraps, at room temperature; sea salt and cracked black pepper; 400 gram fresh green beans, trimmed; 400 gram fresh yellow beans, trimmed; 1/4 cup extra-virgin olive oil; 1 1/2 tablespoon red wine vinegar; 1 1/2 tablespoon eschalot, finely chopped (brown shallot); 2 teaspoon dijon mustard; 400 gram can borlotti beans, drained; crusty bread, to serve

Three-bean lamb salad with almonds

Serves 4

Prep

18M

Cook

17M

Total

35M

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Ingredients

1/3 cup flaked almonds

1 tablespoon olive oil

550 gram (2 large) lamb backstraps, at room temperature

sea salt and cracked black pepper

400 gram fresh green beans, trimmed

400 gram fresh yellow beans, trimmed

1/4 cup extra-virgin olive oil

1 1/2 tablespoon red wine vinegar

1 1/2 tablespoon eschalot, finely chopped (brown shallot)

2 teaspoon dijon mustard

400 gram can borlotti beans, drained

crusty bread, to serve

Method

1.Place frying pan on medium to high heat. Add almonds and toast for 4 to 5 mins, tossing occasionally, until golden and fragrant. Remove from pan and set aside in small bowl.

2.Return pan to heat and add olive oil. Season lamb well with salt and pepper and cook for 3 to 4 mins each side for medium, or until cooked to your liking. Remove from pan, cover loosely with foil and allow to rest for 5 mins.

3.Meanwhile, cook green and yellow beans in large covered saucepan of salted boiling water for 4 to 6 mins, until cooked but firm. Drain.

4.To make dressing place oil, vinegar, eschalot, mustard, honey, salt and pepper in large bowl and whisk to combine. Add cooked beans to dressing with borlotti beans and toss to coat.

5.Slice lamb and add to bean mixture with any juice that has seeped out while resting. Sprinkle with almonds and serve with crusty bread.

A warm salad of spring lamb and seasonal beans is the perfect dinner when it’s still too cool for a salad, but too warm for a hearty, wintery meal. Toasted almonds and crusty bread add delicious crunch-factor. EQUIPMENT: Non-stick frying pan; small bowl; tongs; foil; large saucepan with lid; large mixing bowl; whisk; sieve
Note

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