Warm Lamb and White Bean Salad with Rocket Dressing

Ideal light lunch or supper. Lamb shoulder or neck fillet roasted with herbs and served with beans, tomatoes, olives and a fresh rocket dressing.

Method

1. Preheat the oven to Gas mark 5, 190°C, 375°F.
2. 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.
3. 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.
4. 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.