Warm Lamb and White Bean Salad with Rocket Dressing

Name: Warm Lamb and White Bean Salad with Rocket Dressing
Prep time: 10 min
Cook time: 35 min
Yield: 6
Cuisine: British
Ingredients: 675g lean boneless shoulder or lamb neck fillet, cut into 2.5cm cubes; 2 large fresh rosemary sprigs; 2 tablespoons extra virgin olive oil; 225g cherry tomatoes, roughly chopped; Large handful freshly chopped chives; 2 x 410g cans cannellini beans or chickpeas, drained and rinsed; 2 tablespoons pitted green or black olives, roughly chopped; 1 x 50g bag wild rocket leaves; 1 tablespoon red wine or sherry vinegar; 3 tablespoons extra virgin olive oil

A warm salad made with roasted lamb or shoulder cubes tossed in fresh tomatoes, canned beans and olives tossed in a rocket and red wine dressing.

prep time
10 mins

cook time
35 minutes

serves
6 people

Ingredients

675g lean boneless shoulder or lamb neck fillet, cut into 2.5cm cubes
2 large fresh rosemary sprigs
2 tablespoons extra virgin olive oil
225g cherry tomatoes, roughly chopped
Large handful freshly chopped chives
2 x 410g cans cannellini beans or chickpeas, drained and rinsed
2 tablespoons pitted green or black olives, roughly chopped
For the rocket and red wine dressing:
1 x 50g bag wild rocket leaves
1 tablespoon red wine or sherry vinegar
3 tablespoons extra virgin olive oil

Method

Preheat the oven to 190°C, 1970°C Fan, Gas Mark 5.
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.