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Lamb with pea, asparagus, goats cheese and mixed herb salad
Lamb with pea, asparagus, goats cheese and mixed herb salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Lamb salad with crisp asparagus and tangy goat cheese for a delightful crunch and extra flavor.
Ingredients:
  • 3 lamb backstraps, trimmed
  • salt and pepper
  • 187.50 ml frozen peas
  • 1 bunch asparagus, trimmed and spears halved
  • 125.00 ml flat leaf parsley leaves
  • 82.50 ml torn basil leaves
  • 125.00 ml mint leaves
  • 56.88 gm extra virgin olive oil
  • 20.00 ml sherry vinegar
  • 2.95 gm Dijon mustard
  • 75g goats cheese, crumbled into large pieces
Instructions:
  • Cut each lamb backstrap in half, season with salt and pepper, and brush with a touch of olive oil. Sear in a hot non-stick pan in batches for 3-4 minutes per side or until desired doneness. Rest the lamb, covered with foil, to keep warm.
  • Cook peas in boiling, salted water for 2 minutes, then quickly cool in cold water. Repeat with asparagus. Drain well.
  • Combine parsley, basil, and mint in a large bowl. Whisk oil, vinegar, and Dijon mustard together until well combined. Drizzle over herbs and toss to evenly coat the leaves.
  • Divide the fragrant herb mixture evenly onto serving plates. Top with fresh peas, crisp asparagus, and tangy goat cheese. Slice the tender lamb thickly and artfully place it over the salad. Serve alongside a side of rustic crusty bread.

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