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Hairy Recipe: Lamb, Asparagus and Mint Salad

2 lamb leg steaks

1 tbsp olive oil

1 tbsp cider vinegar

1 tsp dried mint

1 tsp dried oregano or thyme

12 small new or salad potatoes

A bunch of asparagus

A bag of pea shoots or lambs lettuce

A small bunch of mint, leaves only

For the dressing:

3 tbsp olive oil

1 tbsp lemon juice or cider vinegar

¼ tsp honey

Put the lamb in a non reactive container. Whisk together the olive oil and lemon juice, then stir in the herbs. Season well with salt and pepper. Pour over the lamb, turning the lamb over to make sure it is completely covered, then leave to marinade for at least an hour.

Put the potatoes in a steamer and cook for around 15 minutes. Bend each asparagus tip until it snaps, then discard the woodier, bottom part. Put the asparagus on top of the potatoes and steam for a further 3-5 minutes. Remove from the heat and allow to cool a little.

Heat a griddle pan until too hot to hold your hand over. Grill the lamb steaks for 2-3 minutes on each side, until well charred, but still juicy inside. Leave to rest for at least 5 minutes, then slice thinly.

Make the dressing by whisking all the ingredients together. Season with salt and pepper.

Arrange the pea shoots or lambs lettuce, salad potatoes and asparagus over individual plates, then add lots of mint leaves. Top with the lamb, then drizzle over the salad dressing.


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