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Broad bean and sundried tomato salad with griddled lamb

Keep things simple, with this succulent and satisfying dish. It’s ideal for a leisurely summer lunch

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Ingredients (Serves 4)

  • 600g/11⁄4lb podded broad beans
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 small clove garlic, crushed
  • 2 tbsp olive oil, plus extra for cooking the lamb
  • 25g/1oz sun-dried tomatoes in oil, drained and chopped
  • 2 tbsp shredded mint leaves
  • 1 tbsp chopped flat-leaf parsley
  • 8-12 lamb cutlets
  • Salt and freshly ground black pepper

Add the broad beans to a pan of boiling water and simmer for 4-5 minutes. Drain and rinse under cold water. Shell the beans and discard the skins.

In a bowl, whisk together the lemon juice, mustard and garlic, then gradually whisk in the olive oil. Add the shelled broad beans, sun-dried tomatoes, mint and parsley, stir gently to combine then season.

When you are ready to serve, heat a griddle
pan until hot. Brush the lamb cutlets with olive
oil and sprinkle with freshly ground black pepper
then cook on the hot griddle for a few minutes on
each side, until cooked to preference. Season the
cooked cutlets with a little salt and leave to rest
for a couple of minutes before serving.

Serve 2-3 cutlets per person, along with a
generous helping of the broad bean salad.



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