Seared Lamb With White Bean And Mint Salad Food

SPICE-CRUSTED LAMB WITH WHITE BEAN & TOMATO SALAD

Steps:

• Preheat the oven to 200 degrees C/400 degrees F (180 degrees C/350 degrees F fan).
• Put the neck fillets into a dish. Roughly crush the coriander and fennel seeds in a pestle and mortar, then mix with the chile flakes and half the olive oil. Press all over the lamb, season well and set aside for 10 minutes.
• Meanwhile, put the tomatoes and beans on a serving platter. Mix the vinegar and lemon juice with some seasoning, then whisk in the extra-virgin olive oil; pour this over the tomatoes and beans.
• Heat the remaining tablespoon of olive oil in an ovenproof frying pan and fry the spiced lamb on all sides until seared and golden all over. Transfer to the oven and cook for 8 to 10 minutes (the lamb should still be pink in the middle). Rest for 5 minutes, then slice and gently toss through the beans and tomato salad. Scatter with the basil leaves and serve.

LAMB, FETA & MINT SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
• Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
• Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

GREEN BEAN AND MINT SALAD

Steps:

• Place the green beans and red onion in a large bowl. In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard. While whisking, slowly add the olive oil and whisk until thick and emulsified. Whisk in the sour cream and Tabasco. Season to taste with salt and pepper. Pour the dressing over the beans and toss well. Refrigerate at least 30 minutes or up to 24 hours before serving.

SEARED LAMB LOIN CHOPS

Steps:

• Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.

LAMB STEW WITH WHITE BEANS

Steps:

• Toss the lamb with the orange juice, garlic, ginger, and mint in a large bowl. Let marinate, covered, in the fridge for 4 hours.
• Dump the lamb into a colander set over a bowl to catch the marinade. Reserve the liquid. Dry the lamb very well with paper towels; if you don't, the pieces will steam, not sear. Generously season the lamb with salt and pepper.
• Heat the oil in a large pot over medium-high heat until very hot. Working in 3 or 4 batches, sear the lamb pieces, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer to a bowl. Return all the lamb to the pot, sprinkle with the flour, and stir to combine. Pour in the reserved marinade and the stock. Add the drained soaked beans (if using canned beans, add them in the next step), the carrots, bay leaves, cinnamon, oregano, star anise, coriander seeds, cumin, lemon zest, and lemon juice, cover, and bring to a boil. Reduce the heat to low and simmer for 1¼ hours, stirring occasionally.
• Spoon in the tomatoes and the canned beans, if using. Continue simmering, uncovered if the stew is thin, until the lamb is tender and the beans are soft but still hold their shape, 15 to 20 minutes more. Toss out the bay leaves, cinnamon sticks, and star anise. Take a taste and season the stew with salt and pepper, if needed.
• To serve, ladle into bowls and speckle with parsley.

WHITE BEAN AND MINT SALAD

Steps:

• Soak beans overnight. Drain and place in a saucepan with water to cover and add carrot and onion. Bring to boil and simmer for 30 minutes, skimming off any foam that rises to the surface. Add salt and cook until beans are tender (about one hour). Drain and remove and discard carrot and onion.
• Make dressing. Peel the garlic and press it with the tines of a fork or through a garlic press. Place tablespoon of beans in a mixing bowl with garlic and mash to a puree.
• Add mustard and vinegar and season to taste with salt and pepper.
• Gradually add olive oil in a steady stream, whisking constantly, until dressing has reached the consistency of mayonnaise. Add parsley, mint and beans and toss. Correct seasoning and serve at room temperature.

GRILLED LAMB AND WHITE BEAN SALAD

Steps:

• Prepare hot barbecue or grill. Season lamb with salt and pepper.
• Brush bell pepper and onion with about a tablespoon of the dressing. Place chops and vegetables on grill and cook, turning once or twice, until vegetables are lightly charred on the outside and meat is browned but still pink inside.
• Toss beans with 3 tablespoons of the dressing.
• On a platter, make a bed of greens and top with beans.
• Cut lamb off the bones and cut into strips. Cut roasted vegetables into strips.
• Arrange meat and vegetables over beans and drizzle with remaining dressing.

SEARED LAMB WITH WHITE BEAN AND MINT SALAD

Steps:

• Directions Heat oven to 400° F. Heat a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon salt and 1/2 teaspoon pepper. In 2 batches, brown the chops, about 2 minutes per side; transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare. In a large bowl, combine the beans, oil, shallots, mint, capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the lamb.