Spring is the perfect time to enjoy lamb. This is a light flavoursome dish that is delicious served warm or cold. Ideally, marinate the lamb the night before to enhance the flavour.
Preparation time: 15 minutes
Marinate: 1 hour or overnight
Cooking time: 10-12 minutes
Ingredients:
- 500g lamb fillet
- 1 garlic clove, crushed
- Grated zest of 1 lemon
- 1 tsp cumin powder
- 1 tbsp olive oil plus a little extra for frying
- 150g green beans or sprouting broccoli, trimmed
- 250g mixed green leaves, baby spinach or rocket leaves
- 150g cherry tomatoes, halved
- 1⁄2 red onion, finely diced
Dressing
- 1 bulb of garlic
- Drizzle of olive oil
- 200g Greek yoghurt
- Handful of mint leaves
- 1 tsp honey or maple syrup
- 2 tbsp balsamic vinegar
- Pinch of cumin
- 1⁄2 tsp Dijon mustard
- For the lamb, mix together the garlic, lemon zest, cumin and olive oil and rub over the lamb. Leave to marinate in the fridge for at least 1 hour or overnight.
- For the dressing, place the garlic bulb in a piece of foil and drizzle over a little oil. Bake in the oven for about 30 minutes. Cool slightly then squeeze out the garlic pulp into a blender. Add the remaining ingredients for the dressing and blend together. Season to taste.
- Preheat the oven to 220C/200C fan/gas mark 7. Sear the lamb in a frying pan with a little olive oil so that it is brown all over. Place in the oven and roast for 15-20 minutes. Allow to rest for 5-10 minutes. Slice thinly.
- Blanch the beans or broccoli in boiling water until al dente, drain and refresh under cold water. Pile the green leaves on a platter and top with the beans, tomatoes and onion. Arrange the lamb on top and drizzle over the dressing to serve.
