Spring Lamb with Green Beans

by
Spring Lamb ©Lidl 2015

©Miles New

I love spring lamb and this dish really allows it to sing. It’s so fresh and packed full of spring flavours, give it try, I promise you’ll love it!

Serves: 4

Preparation Time: 25 minutes

Cooking Time: 15 minutes

What You’ll Need:

Lamb Chops & Vegetables

  • Lamb chops at room temperature (allow 2 per person)
  • 200g green beans
  • 150g peas
  • 100g shallots, chopped
  • 3 cloves, garlic chopped
  • 100g butter
  • 3 tbsp veg oil
  • 1 tbsp chopped chives
  • 1–2 gem little lettuce cut into quarters (1 quarter per person)

Salsa Verde

  • 1/2clove garlic
  • 3 anchovy fillets
  • 1.5 tbsp capers
  • 1.5 tbsp Dijon mustard
  • 25g fresh basil
  • 25g fresh parsley
  • 25g fresh mint
  • 4 tbsp olive oil
  • Juice of 1/2lemon
  • Sea salt & black pepper

What To Do:

  • Lamb & vegetables: cut off the tops and tails of the green beans and discard, then cut the beans in half.
  • In a pan of boiling water cook the beans for 2 minutes then refresh in cold water for 4 minutes to stop them cooking, do the same process for the little gem lettuce.
  • In the oil over a low heat gently cook the shallots and garlic for around 15 minutes then strain, the oil can be used again as it will have a nice garlic and shallot flavour.
  • Cook the lamb chops in a little oil from the shallots and garlic for 4 minutes on each side for medium, remove from the pan, cover with foil and allow to rest for 8 minutes.
  • Whilst the lamb is resting cook the little gem lettuce in the same frying pan as the lamb and allow it to get some colour.
  • In a saucepan add the butter, beans, peas and shallot mix, heat and finish with the chopped chives.
  • Salsa Verde: put the garlic, anchovies, capers and mustard into a blender and blend to a paste.
  • Add the herbs, oil and lemon juice then pulse until incorporated, season to taste.

To serve: using a slotted spoon, place the beans, peas, shallot and garlic mix into the centre of a warm plate. Arrange the chops on top, spoon the green sauce around the plate and balance the gem lettuce against the lamb

Created by Kevin Love, Lidl’s ‘Chef in Residence’ www.lidl.co.uk

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