I love the taste of fresh, spring vegetables. The salad can be served by itself or with the lamb.
Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist and author of The New Zealand Gluten-Free Cookbook. For more info on Jimmy, visit his Facebook page.
– 1 bunch asparagus, trimmed and sliced
– 140 g peas (frozen are fine)
– 3 tomatoes
– 1 each small red and yellow peppers, de-seeded and sliced into thin strips
– 6 tbsp olive oil
– 1 tbsp coriander seeds
– 2 tbsp red wine vinegar
– Handful tarragon leaves
– Handful mint leaves
– 6 large Quality Mark New Zealand lamb chops or leg steaks
Get a bowl of iced water at the ready and bring a large pan of salted water to the boil. Cook the asparagus in the water for 3 mins, then scoop into the iced water with a slotted spoon.
Cook the peas for 2 mins, then place in the iced water. Cut a cross in the bottom of each tomato, then blanch in boiling water for about 10 secs before placing in iced water. Peel, quarter and deseed the tomatoes and cut the flesh into small chunks and place in a large bowl. Add the rest of the prepared vegetables and give them a light toss.
Heat the oil and coriander seeds gently in a small saucepan, then take off the heat and stir through all the veg and the vinegar. Season with salt and pepper, and stir through the tarragon and mint.
Heat a barbecue to medium to hot. Season the lamb with salt and pepper, and cook for 4 mins on each side for medium, or 6 mins for well done. Serve each lamb chop with the vegetable dressing. If you are using lamb steaks you can slive eash up and top on salad.
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