Lamb is at its best in spring, sweet and tender, and the perfect match to the vegetables of the season. Savour the taste in this warm salad.
If you haven’t eaten at least 10kg of lamb this year then someone else must be eating your share because that’s about how much lamb we each consume every year. Lamb is a particularly good complement to spring vegetables such as beans, asparagus, spinach, artichokes, asian greens and herbs such as basil, thyme and coriander.
Chef Russell Armstrong is a fan and has lamb on the menu at both his restaurants, Armstrong’s at Brookwater and Seasalt on Wickham Terrace. He loves it best cooked on the bone for sweetest results, still pink but never rare, and suggests accompaniments such as roast fennell or garlic cream braised potatoes as alternatives to the salad featured here.
- 8 lamb fillets/tenderloins
- 1 tbsp sesame oil
- 2 tbsp hoisin
- 300g green beans
- 30g butter, melted
- 100g walnut halves, toasted
- half small red onion, finely sliced
- ¼ cup coriander leaves
Brush the lamb fillets with combined sesame oil and hoisin. Preheat a non-stick pan to moderately hot. Keep the heat at moderately high. Cook one side of lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the lamb three times so all sides are browned. Test for doneness with tongs.
Rare is soft when pressed, medium is springy and well done is very firm. Rest the lamb for a few minutes before serving.
To serve, slice the lamb diagonally and serve on top of warm salad. To make the salad: cook the beans until just tender, toss with the butter, toasted walnuts, onion and coriander
leaves, serve immediately.