Warm salad of spring vegetables with griddled lamb

Name: Warm salad of spring vegetables with griddled lamb
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bunch asparagus, trimmed and sliced; 140 grams podded pea, frozen are fine; 140 grams podded broad bean, frozen are fine; 3 tomatoes; 6 Tbsps olive oil; 1 Tbsp coriander seed; 2 Tbsps red wine vinegar; 1 handful tarragon leaves; 1 handful mint leaves; 6 larges lamb chops

Warm salad of spring vegetables with griddled lamb takes approximately 45 minutes from beginning to end. Watching your figure? This gluten free and dairy free recipe has 543 calories, 51g of protein, and 27g of fat per serving. For $3.48 per serving, you get a main course that serves 6. Head to the store and pick up asparagus, pea, tomatoes, and a few other things to make it today. It is perfect for Spring. If you like this recipe, take a look at these similar recipes: Marinated barbecue lamb with shallot marmalade, served with griddled vegetables, Braised Lamb Shanks with Spring Vegetables and Spring Gremolata, and Spring Vegetables with Warm Vinaigrette.

Instructions

Get a bowl of iced water at the ready and bring a large pan of salted water to the boil. Cook the asparagus in the water for 3 mins, then scoop into the iced water with a slotted spoon. Cook the peas for 2 mins, then place in the iced water. Cook the broad beans for another 2 mins, pop into the iced water, then remove them from their skins.

Ingredients you will need

Fava Beans

Asparagus

Water

Peas

Pop

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Cut a cross in the bottom of each tomato, then blanch in boiling water for about 10 secs before placing in iced water. Peel, quarter and deseed the tomatoes and cut the flesh into small chunks.

Ingredients you will need

Tomato

Water

Heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the veg and the vinegar. Season with salt and pepper, and stir through the tarragon and mint.

Ingredients you will need

Whole Coriander Seeds

Salt And Pepper

Tarragon

Vinegar

Mint

Cooking Oil

Equipment you will use

Sauce Pan

Heat a large griddle pan or barbecue. Season the lamb with salt and pepper, and cook for 4 mins on each side for medium, or 6 mins for well done.

Ingredients you will need

Salt And Pepper

Lamb

Equipment you will use

Frying Pan

Serve each lamb chop with the vegetable dressing.

Ingredients you will need

Lamb Chop

Vegetable

Equipment

Ingredients

Servings:

1bunch

asparagus, trimmed and sliced 140grams

podded pea, frozen are fine 140grams

podded broad bean, frozen are fine 3

tomatoes 6Tbsps

olive oil 1Tbsp

coriander seed 2Tbsps

red wine vinegar 1handful

tarragon leaves 1handful

mint leaves 6larges

lamb chops

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.