Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
For the dressing
- 1teaspoons honey
- 1 large lemon juice
- 1/2teaspoons Dijon mustard
- 1 pinch cracked black pepper
- 3tablespoons olive oil, divided
- 600grams lamb leg steaks
- 150grams broad beans, shelled
- 1 bunch mint, fresh
- 150grams feta, crumbled
- 100grams rocket
Description
This simple spring salad is packed with greens and bright flavours.
Method
Step 1 of 4
Heat a large griddle or frying pan on a medium high heat. Brush the lamb steaks with 1 tbs of olive oil and add to the pan. Cook for 3 minutes on each side for medium. Remove from the pan, wrap in foil and rest for 3 minutes.
Step 2 of 4
Bring the broad beans to the boil in a small saucepan of water, cook for 1-2 minutes, drain and refresh under cold water.
Step 3 of 4
Whisk together the remaining oil and ingredients for the dressing in a small bowl.
Step 4 of 4
Scatter the rocket, torn mint leaves and broad beans on a large serving plate, top with crumbled feta, thinly sliced lamb and a drizzle of the dressing.
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