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Spring Lamb Bowl
SERVES: 4
Ingredients:
1 tablespoon extra virgin olive oil
800g lean lamb fillets or steaks
Salt and pepper
1kg broad beans (to yield about one cup of pods)
200g snow peas, trimmed
200g snap peas, trimmed
2 bunches fresh asparagus
2 cups cooked rice
3 radishes, peeled into stripes and finely sliced
For the Dressing:
¼ cup extra virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons fresh basil leaves, finely chopped
3 tablespoons fresh oregano leaves, finely chopped
1 garlic clove, very finely chopped
Salt and pepper
Directions:
Heat the olive oil in a large frypan over a high heat. Season the lamb and then place in the frypan, searing on all four sides. Set aside, loosely covered with foil, to rest while you prepare the rest of the dish.
To prepare the broad beans, bring a medium sized pot of water to the boil. Add the broad bean pods and boil for a couple of minutes. Place in iced or cold water, drain and then slip the covers off the pods. Set aside.
Bring about 2 inches of water to the boil in the same pot of water. Blanche the peas and asparagus (in batches) for a minute or so. Pop straight into iced or cold water to prevent them from further cooking and then drain properly.
To prepare the dressing, whisk together all the ingredients until well combined.
To assemble the bowl, slice the lamb into slivers. Divide the rice between four bowls and top with the lamb, broad beans, snow peas, snap peas, asparagus and radish slices. Top with the dressing and serve immediately.