Without the lamb this is a great stand-alone salad to accompany any meat or fish. Use small green beans if asparagus is out of season.
Serves: 4-6
INGREDIENTS
1 x 400 gram tin cannellini beans, drained and rinsed
2 cloves garlic, crushed
3 tablespoons olive oil
2 teaspoons whole grain mustard
2 tablespoons chopped mint or flat-leaf parsley
sea salt and freshly ground pepper
To serve
50 grams firm feta cheese
4-6 boneless lamb leg steaks
2 tablespoons olive oil
1 tablespoon finely chopped rosemary
2 cloves garlic, crushed
Salad
350 grams asparagus, tough ends snapped off
1 lemon
12 stuffed green olives, quartered
1 large vine tomato, diced
METHOD
Lamb: Using a very sharp knife, lightly score both sides of the steaks. Combine the olive oil, rosemary and garlic in a shallow dish. Add the lamb and turn to coat. The lamb can be covered and refrigerated for up to 24 hours. Remove from the fridge 30 minutes before cooking.
Salad: Cook the asparagus in boiling salted water until al dente. Drain and refresh in cold water. Pat dry on kitchen towels and cut into short lengths. Using a knife, slice the skin and pith off the lemon and cut the flesh into small pieces. Whisk the garlic, olive oil and mustard in a large bowl. The lemon flesh adds the acid to the salad. Add all the remaining ingredients, season and combine gently.
To cook: Season the lamb on both sides. Heat a barbecue or sauté pan and cook the lamb for 3 minutes each side to give lamb that is still pink in the centre. Transfer to a plate and rest, loosely covered, for 5 minutes.
To serve: Slice the lamb thinly across the grain. Layer the lamb and salad on a serving platter and top with the crumbled feta. Serve with crusty bread.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.