Country Living (UK) - - Food & Drink -

Prepa­ra­tion 20 min­utes, plus mar­i­nat­ing Cook­ing about 15 min­utes Serves 4 Try to use younger broad beans if you can as they are more ten­der – they of­ten be­come mealier in tex­ture as they grow larger.

1 tsp each co­rian­der and fen­nel seeds 1 gar­lic clove, peeled 150g full-fat plain yo­gurt ½ tbsp olive oil 500g lamb leg or shoul­der, fat trimmed and cut into chunks 300g broad beans (pod­ded weight) 1 Lit­tle Gem let­tuce, torn 6-8 radishes, thinly sliced a hand­ful of mint leaves zest of 1 lemon, plus lemon wedges, for serv­ing (op­tional) 100g feta, crum­bled ex­tra-vir­gin olive oil, for driz­zling

1 Roughly grind the spices with the gar­lic and a large pinch of sea salt in a pes­tle and mor­tar. Mix to­gether with the yo­gurt and oil in a non-metal­lic dish. Add the lamb and turn to coat in the mix­ture. Cover and chill overnight.

2 Blanch the broad beans in boil­ing wa­ter for 2-3 min­utes. Drain and re­fresh un­der cold wa­ter. Pop out of their skins and set aside.

3 Thread the lamb onto skew­ers. Bar­be­cue, grid­dle or grill for about 10-12 min­utes, turn­ing to cook evenly. Leave to rest for a few min­utes while you as­sem­ble the salad.

4 Toss the broad beans with the let­tuce, radishes, mint leaves and lemon zest. Pile onto a serv­ing plate, scat­tered with the feta and a drizzle of olive oil, along­side the lamb skew­ers.

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