SPRING LAMB SALAD

Prep time: 10 minutes, plus 5 minutes to rest Cook time: 15 minutes

Serves 4

I often serve a main-course salad in the warmer months, and change the ingredients according to what’s in season and available. Mangetout, sugar snaps and peas all work really well.

The ideal cut of lamb for this is the fillet that lies under the saddle, which you occasionally see in butcher’s shops and supermarkets. The eye of the meat from the rump, saddle or best end are also perfectly good for this dish. Offal lovers – I hope you’re out there – can add lamb’s kidneys, sweetbreads or small strips of liver, which are delicious and always good value.

INGREDIENTS For the salad

– 80-100g green beans – 5-6 asparagus spears,

woody ends removed – 1 tbsp vegetable or

olive oil, for frying – 250-300g trimmed

lamb fillet

– 4 lamb’s kidneys

(optional)

– 120-150g small salad leaves, including pea shoots and herbs

For the dressing

– 2 tbsp cider vinegar – 1 tsp Tewkesbury

mustard

– 4 tbsp rapeseed oil – 2 tbsp vegetable or

corn oil

– a few sprigs of

tarragon, chopped

METHOD

Cook the beans and asparagus in boiling water for 2-3 minutes, until tender. Drain and refresh in cold water, then slice on the diagonal and set aside.

Heat the oil in a frying pan, season the lamb fillet and kidneys, if using, and cook for 2-5 minutes on each side, until nicely browned but still pink in the centre (cooking times will vary depending on their size). Transfer to a plate and leave to rest for 5 minutes.

Meanwhile, whisk together the dressing ingredients and season. Toss with the leaves and vegetables in a bowl.

Slice the lamb fillet and kidneys with a sharp knife as thinly as possible, and arrange on plates with the dressed greens.