Broad bean and sun-dried tomato salad with griddled lamb

Last updated: 17 November, 2011

Method

1. First cook the broad beans. Bring a pan of water to the boil, add the broad beans and simmer for 4-5 minutes. Drain and rinse under cold water. Shell the beans and discard the skins.

2. In a bowl, whisk together the lemon juice, mustard and garlic, then gradually whisk in the olive oil. Add the shelled broad beans, sun-dried tomatoes and herbs. Stir gently to combine, adding seasoning to taste.

3. When you are ready to serve, heat a griddle pan until hot. Brush the lamb cutlets with olive oil and sprinkle with freshly ground black pepper. Cook the cutlets on the hot griddle for a few minutes each side, until cooked to your liking. Season the cooked cutlets with a little salt and allow to rest for a couple of minutes before serving.

4. Serve 2-3 cutlets to each person, along with a generous helping of the broad bean salad.