Warm Lamb and White Bean Salad with Rocket Dressing Warm Lamb and White Bean Salad with Rocket Dressing

Warm Lamb and White Bean Salad with Rocket Dressing

Warm Lamb and White Bean Salad with Rocket Dressing

prep time
10 mins

cook time
35 minutes

serves
6 people

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

  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.