You may also like
Categories:
lamb runner beans radishes grapeseed oil white wine vinegar wholegrain mustard mustard capers anchovy mint basil olive oil lemon
Viewed: 51 - Published at: 9 years agoIngredients
- 8 pieces lamb (shoulder, loin, rack or leg steaks)
- 200 g (7.1oz) runner beans, sliced diagonally
- 12 radishes, quartered
- 80 ml (2.8fl oz) grapeseed oil
- 20 ml (0.7fl oz) white wine vinegar
- 20 g (0.7oz) wholegrain mustard
- 1 tsp English mustard
- 340 g (12oz) black olives (from brine) drained and washed
- 100 g (3.5oz) drained capers
- 100 g (3.5oz) anchovy fillets in oil
- 20 g (0.7oz) mint, leaves only
- 25 g (0.9oz) basil, leaves only
- 6 tbsp olive oil
- 1 lemon; zest and juice
Method
- Start by making the salad.
- Bring a pan of salted water to the boil over a high heat.
- Add the beans and cook for 2 minutes, adding the radishes after 1 minute.
- Remove them from the boiling water and plunge them immediately into a bowl of iced water to refresh them.
- When cold, strain the beans and the radishes and place them in a bowl.
- Whisk together the oil, vinegar and mustards and pour the dressing over the beans and radishes.
- Mix gently and season with salt and freshly ground black pepper.
- For the tapenade, remove the stones from the black olives by placing them on a baking tray with another baking tray on top.
- Roll the top tray back and forth until the flesh separates.
- Place it in a food processor with the rest of the ingredients, except the lamb and the 1 tbsp of oil.
- Blitz together until a thick paste is formed.
- For the lamb, place the tablespoon of oil in a frying pan over a high heat until it is smoking hot.
- Add the lamb and flip over every 1520 seconds until cooked to medium rare (35 minutes approximately) or to your liking, before leaving it to rest for 5 minutes.
- Spread some of the tapenade on top of the lamb pieces and serve.
- Alternatively, barbecue the lamb and spoon over a dollop of tapenade while it is still warm.
