Spring lamb salad

Serves 4
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Indy Lifestyle Online

This makes a great starter or main course and you can really use any cut or cuts of lamb you wish. I used some neck fillet, grilled nice and pink; hearts, cleaned of sinew, halved and just pan-fried for 3-4 minutes on each side; and a few slices of liver. I also cooked the other boned breast very slowly in the Aga for a couple of hours with sea salt and rosemary until it was crisp and shredded it up. It's up to you what you use and what's available.

Alex's herb and salad garden was a little sparse and a few salads that had re-seeded were starting to develop. So the salad was mainly made up of a few robust red leaves, parsley, wild chervil, bitter cress and a little mint. As your garden develops you may want to add some pea shoots, rocket leaves, chives and other small salad leaves, or perhaps even some peas and beans later in the season.

1 lamb's heart
4 slices of lamb's liver about 1/2cm thick
2 pieces of neck fillet weighing about 150g
Breast of lamb cooked as described above (optional)
1tbsp vegetable oil
A couple of handfuls of small salad and herb leaves, washed and dried

For the dressing

2tbsp good quality white wine vinegar
1tsp Dijon mustard
A few mint leaves
6-7tbsp olive oil
Salt and freshly ground black pepper

Season the pieces of lamb. Fry the neck fillet for about 4-5 minutes on each side in the vegetable oil until pink and leave to rest. Halve the heart, trim any veins and fry it in the pan with the neck fillet for about the same amount of time. The liver can be cooked just before serving; simply fry it in the same pan on a high heat for about 30 seconds on each side.

Make the dressing by blending all the ingredients in a liquidiser and seasoning.

To serve the salad, toss the leaves in the dressing and arrange on serving plates. Slice the cuts of meat and arrange on the leaves.

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