Broad bean salad with griddled lamb

Broad bean and sun-dried tomato salad with griddled lamb
Average rating: 3 out of 5 star rating

This tasty salad with broad beans, sun-dried tomatoes and griddled lamb is great as a healthy and filling main meal.

  • Prep time: 20 mins

  • Cooking time: 10-15 mins

  • Serves: 4

  • Skill level: Easy peasy

Ingredients

  • 600g podded broad beans
  • 2tbsp lemon juice
  • 2tsp Dijon mustard
  • 1 small clove garlic, crushed
  • 2tbsp olive oil, plus extra for cooking cutlets
  • 30g sun-dried tomatoes in oil, drained and chopped
  • 2tbsp shredded mint leaves
  • 1tbsp chopped flat-leaf parsley
  • 8-12 lamb cutlets
  • Salt and freshly ground black pepper
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Method

  1. Bring a pan of water to the boil, add the broad beans and simmer for 4-5 mins. Drain and rinse under cold water then shell the beans, discarding the skins.
  2. 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 and herbs. Stir gently to combine, adding seasoning to taste.
  3. When you are ready to serve, brush the lamb cutlets with olive oil and sprinkle with freshly ground black pepper. Heat a griddle pan until hot then cook the cutlets on the hot griddle for a few minutes each side, until cooked to your liking.
  4. Season the cooked cutlets with a little salt and allow 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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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/261122/Broad-bean-salad-with-griddled-lamb