Download Tuck-in 11 PDF - Simply Beef and Lamb

Warm Lamb and White Bean Salad with Rocket Dressing
Feeds 4-6
Time to prepare
10 minutes
Time to cook
30-35 minutes
Oven temperature
Gas mark 5, 190°C, 375°F
Take
675g (1½lb) lean boneless shoulder
or lamb neck fillet, cut into 5cm
(2inch) cubes
2 large, fresh rosemary sprigs
30ml (2tbsp) extra virgin olive oil
Salt and pepper
225g (8oz) cherry tomatoes,
roughly chopped
Large handful freshly chopped
chives
2 x 410g cans cannellini beans or
chickpeas, drained and rinsed
30ml (2tbsp) pitted green or black
olives, roughly chopped
For the Rocket and Red Wine
Dressing:
1 x 50g bag wild rocket leaves
15ml (1tbsp) red wine or sherry
vinegar
45ml (3tbsp) extra virgin olive oil
Make
In a large roasting tin mix together
the lamb, rosemary, olive oil and
seasoning. Roast, uncovered, in a
preheated oven for 20 minutes. Add
the tomatoes and continue to cook
for a further 10-15 minutes, shaking
the pan from time to time until the
lamb is meltingly tender.
Prepare the rocket and red wine
dressing; place all the ingredients
in a food processor and whizz until
the dressing is combined. Season
if required.
Place all the remaining salad
ingredients in a large salad bowl
and add the roasted lamb and
tomatoes. Drizzle over the dressing.
Eat
Serve immediately.