adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spring vegetables with pepper-crusted lamb
Spring vegetables with pepper-crusted lamb
0 Likes
Prep Time:
5 minutes
Cook Time:
19 minutes
Total Time:
24 minutes
Highlight vibrant spring vegetables alongside flavorful pan-seared lamb for a delicious and colorful meal.
Ingredients:
  • 60ml buttermilk
  • 70g yoghurt
  • 20.00 ml red wine vinegar
  • 60ml olive oil
  • 550g lamb backstrap
  • 23.40 gm Dijon mustard
  • 20.00 ml mixed peppercorns, coarsely ground
  • 100g broccolini
  • 100g green beans
  • 100g podded broad beans
  • 100g podded peas
  • 8 spring onions (white part only), sliced on an angle
  • 2 radishes, thinly sliced
Instructions:
  • Preheat the oven to 200°C. Combine buttermilk, yogurt, vinegar, and 2 tablespoons of oil in a bowl. Season with salt and pepper, then whisk until well combined. Set aside.
  • In a large frypan over high heat, heat the remaining 1 tablespoon oil. Season the lamb and sear each side for 1-2 minutes until golden brown. Allow to cool slightly, then brush with mustard all over.
  • Season generously with pepper, transfer to a baking tray, and roast for 6-7 minutes until fully cooked. Let it rest under a loose foil cover for 5 minutes before slicing thickly.
  • While waiting, heat a large saucepan of water until it reaches a boil. Add broccolini, beans, and peas and cook for 4 minutes or until they are just tender. Drain the vegetables and mix them with the spring onion and radish. Plate the salad and lamb separately and serve alongside the dressing.

Similar Recipes