Broad bean & almond stuffed lamb with minty pea & bean salad Recipe
The perfect summer dinner
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Cooking tools:
- Food processor
- Spider strainer
- Butcher's twine
- Mixing bowl
- Colander
- Saucepan
- Skillet
- Oven
- Baking sheet
- Chef's knife
- Cutting board
Ingredients
- 500g packet frozen broad beans
- ⅓ cup flaked almonds, toasted
- 1 garlic clove, crushed
- 2 x 500g boned lamb loins with tail
- 2 tbsp olive oil
- Salt
- cracked pepper
- Mashed potato, to serve
- Minty pea & bean salad
- 500g peas in the pod, shelled (yields about 150g peas)
- 200g butter beans, trimmed
- 400g runner beans, ends trimmed, thinly sliced lengthways
- ½ bunch mint, leaves picked
- ⅓ cup extra virgin olive oil
- ⅓ cup white wine vinegar
- 2 tsp caster sugar
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