Welsh Lamb with bean salad, beetroot and feta
Ingredients
1 boneless loin (cannon) PGI Welsh Lamb or 2 x PGI Welsh Lamb leg steak
- For the rub:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- 1 tablespoon oil
A small lump of butter
- For the salad:
- 150g fresh or frozen soya beans or broad beans
- 1 tablespoon olive oil
- 1 red onion, finely sliced
- 1 clove of garlic, crushed
- 2 sprigs of fresh rosemary, roughly chopped after removing the leaves
- 4 small cooked beetroots, quartered
- A handful of cress leaves
- A handful of mint leaves
75g feta cheese, cut into cubes
- For the dressing:
- 1 tablespoon olive oil
- 1 tablespoon runny honey
- 1 lemon, juice and zest
Method
- Mix the ingredients for the rub and use them to cover the lamb.
- Cook the beans according to the packet instructions, then drain and cool in cold water. Peel the skin off the broad beans, as the color will be much brighter (optional).
- Heat the oil in a frying pan and, over a high heat, sear the lamb on all sides, taking care not to burn it. Turn the heat down and add the butter. Cook for about 4 minutes on each side or to your liking, turning it occasionally and basting it with the butter. Remove the pan from the heat, cover with foil and let it rest while you finish the salad.
- In the same pan, heat a little oil, add the onion and garlic and stir. Add the beetroot and rosemary and lightly brown the beetroot, about 5 minutes. Remove from the pan and let it cool.
- Cut the lamb into thin slices.
- Mix the rest of the salad ingredients in a bowl, add the beans and the beetroot mixture then pour the dressing over it and serve immediately with the warm lamb and feta.
A recipe originally appeared as part of the Prynhawn Da programme.
Recipe by Elwen Roberts