Here is a lamb recipe with a twist.
In many ways it’s similar to roast lamb, except roast lamb takes a lot longer to cook and the lamb recipe I’m giving you here is ready in 20 minutes, so perfect if you’re time short but want something substantial.
Try it instead of a traditional Sunday lunch this weekend. The flavours are all there and the taste is sensational.
What you’re looking at is juicy chunks of tender lamb, crisp, sweet vegetables (asparagus, fennel and broad beans) drizzled with a vibrant dressing of garlic, mint and cider vinegar.
And with the arrival of new season English asparagus, jersey potatoes and English spring lamb, now is the perfect time to make this colourful spring dish.
Here, I’m using the much underrated neck fillets because they’re sweet, tender and compared to other cuts of lamb, very good value. Plus, they cook up in no time, which means the finished dish is on the table in under 30 minutes. Brilliant!
SPRING LAMB MEDLEY
Preparation & Cooking Time: 25 minutes
Effort Level: easy
800g plump lamb neck fillets – approx 3cm thick
400g baby new potatoes
1 small fennel bulb – approx 250g
200g baby asparagus tips
200g Birds Eye broad beans or soya beans
4 spring onions
2 cloves garlic
15g mint leaves
3 tbsp cider or wine vinegar
3 tbsp Yutaka mirin* available from larger supermarkets
3 tbsp olive oil
Chopping board & sharp knife
N.B: In this recipe the lamb is cooked for 12 minutes and served pink. If you prefer yours well done, cook for a total of 20 minutes.
Here’s What You Do:
Finely slice the spring onion and tip into a large bowl.
Finely dice the fennel and add to the spring onions.
Now pour over the vinegar and mirin and leave to macerate.
Next, fill the kettle and put onto boil. Meanwhile, pour 3 tbsp olive oil into the frying pan and place over a medium heat.
Trim off any fat from the lamb fillets and season with salt. Lay them in the frying pan and cook for 4 minutes. (It’s worth using a timer here).
While the lamb is cooking, pour the boiled water from the kettle into a saucepan and place over a high heat. Add salt and the new potatoes.
Now turn the lamb over and cook for a further 4 minutes. Next, finely chop the garlic and put aside.
After 4 minutes have passed, quarter turn the lamb again and cook for another 4 minutes, then quarter turn the lamb onto the fourth side and take the pan off the heat.
Stir the chopped garlic into the meat juices, cover the pan with a lid and leave the lamb to rest, while you finish off.
Next check the potatoes, when tender scoop them out with a slotted spoon whilst keeping the saucepan on the heat and leave them to cool on the chopping board.
Next chop the asparagus tips in half and tip them into the potato water along with the broad beans and boil for 1 minute. Drain into a sieve, before tipping into the salad bowl.
Chop the potatoes into bite size chunks and add to the bowl. Strip the mint leaves off the stems then slice them finely and add to the other ingredients in the salad bowl. Season well with salt and pepper.
Take the lamb and slice it into thick chunks and add to the vegetables. Pour over the meat juices and garlic from the pan and mix everything together until well combined.
Serve whilst warm.