Warm Lamb and White Bean Salad with Rocket Dressing
Serves: 6 Prep Time: 10 minutes Cook Time: 35 minutes
Warm Lamb and White Bean Salad with Rocket Dressing
Ingredients
- 675g/1½lb lean boneless shoulder or lamb neck fillet, cut into 2.5cm/1inch cubes
- 2 large fresh rosemary sprigs
- 30ml/2tbsp extra virgin olive oil
- Salt and freshly milled black pepper
- 225g/8oz cherry tomatoes, roughly chopped
- Large handful freshly chopped chives
- 2 x 410g cans cannellini beans or chickpeas, drained and rinsed
- 30ml/2tbsp pitted green or black olives, roughly chopped
- For the rocket and red wine dressing:
- 1 x 50g bag wild rocket leaves
- 15ml/1tbsp red wine or sherry vinegar
- 45ml/3tbsp extra virgin olive oil
Method
- Preheat the oven to Gas mark 5, 190°C, 375°F.
- In a large roasting tin mix together the lamb, rosemary sprigs, olive oil and seasoning. Roast uncovered in a preheated oven for 20 minutes. Add the tomatoes and continue to cook for a further 10-15 minutes, shaking the pan from time to time until the lamb is meltingly tender.
- Prepare the rocket and red wine dressing; place all the ingredients in a food processor and whizz until the dressing is combined. Season if required.
- Place all the remaining salad ingredients in a large salad bowl and add the roasted lamb and tomatoes. Drizzle over the dressing and serve immediately.
Method
- Preheat the oven to Gas mark 5, 190°C, 375°F.
- In a large roasting tin mix together the lamb, rosemary sprigs, olive oil and seasoning. Roast uncovered in a preheated oven for 20 minutes. Add the tomatoes and continue to cook for a further 10-15 minutes, shaking the pan from time to time until the lamb is meltingly tender.
- Prepare the rocket and red wine dressing; place all the ingredients in a food processor and whizz until the dressing is combined. Season if required.
- Place all the remaining salad ingredients in a large salad bowl and add the roasted lamb and tomatoes. Drizzle over the dressing and serve immediately.
