Gremolata lamb salad | Women's Weekly Food

Ingredients

• 250 gram bow tie pasta
• 600 gram asparagus, trimmed, halved crossways
• 200 gram green beans, trimmed, halved crossways
• 1 tablespoon vegetable oil
• (800g) lamb backstraps
• 2 teaspoon dijon mustard
• 3 (75g) shallots, sliced thinly
• 1/3 cup (50g) toasted pine nuts
• 1/3 cup fresh flat-leaf parsley leaves, loosely packed
• Gremolata
• 2 clove garlic, chopped finely
• 1 tablespoon lemon rind, finely grated
• 1/2 cup fresh flat-leaf parsley, finely chopped
• Lemon dijon dressing
• 2 tablespoon lemon juice
• 2 tablespoon olive oil