Spring Lamb Salad
Recipe by Simon Rimmer
The contrasting flavours and textures work really well, such as the strong meat, creamy cheese and sharp artichokes. The toasted ciabatta gives a nice crunch.
Serves 4
Ingredients
- 450g lamb loin
- 500g plum toms
- Salt and pepper
- 225 ml extra virgin olive oil
- 2 cloves garlic
- 30ml red wine vinegar
- Stale ciabatta
- 6 charred baby artichokes in olive oil
- 2 red peppers, roasted, peeled and torn into strips
- Handful rocket leaves
- 150g creamy Blue Lancashire cheese
Method
- Skin, deseed and quarter the tomatoes. Retain the juice and season and add 225ml oil, the garlic and the vinegar. Tear the bread and pour over the dressing. Season the lamb and seal on all sides, then roast for about 8-12 mins until nice and pink in the middle. To serve, toss all the ingredients, except the lamb together, adjust seasoning. Finally, slice the lamb as thin as you like and quickly toss that into the salad before serving.
