Lamb With Torn Bread And Mint Salad Recipe
Australian Gourmet Traveller recipe for lamb with torn bread, broad bean and mint salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 300 gm podded broad beans (1kg unpodded)
- 3 lamb backstraps (about 280gm each), trimmed
- 125 ml olive oil (½ cup)
- 250 gm day-old sourdough bread, crusts removed, coarsely torn
- 1 garlic clove, crushed
- 1 cup mint, coarsely torn (loosely packed)
- Finely grated rind and juice of 1 lemon
- 60 gm Persian feta, drained and coarsely crumbled
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