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Spice-crusted Lamb with White Bean & Tomato Salad | DonalSkehan.com
  • summer

Spice-crusted Lamb with White Bean & Tomato Salad

November 21

Warm and fragrant and full of the taste of an Italian summer, you could also make this dish with Puy lentils or chickpeas instead of beans.

  • serves Serves 4
  • time 30mins

Method

  1. 1. Preheat the oven to 200°C (180°C fan).
  2. 2. Put the neck fillets into a dish. Roughly crush the coriander and fennel seeds in a pestle and mortar, then mix with the chilli flakes and half the oil. Press all over the lamb, season well and set aside for 10 minutes.
  3. 3. Meanwhile, put the tomatoes and beans on a serving platter. Mix the vinegar and lemon juice with some seasoning, then whisk in the extra-virgin olive oil; pour this over the tomatoes and beans.
  4. 4. Heat the remaining tablespoon of olive oil in an ovenproof frying pan and fry the spiced lamb on all sides until sealed and golden all over. Transfer to the oven and cook for 8–10 minutes (the lamb should still be pink in the middle). Rest for 5 minutes, then slice and gently toss through the beans and tomato salad. Scatter with the basil leaves and serve.

Ingredients

2 x 5oz lamb neck fillets

1 tbsp coriander seeds

2 tsp fennel seeds

good pinch of dried chilli flakes

2 tbsp olive oil

1lb ripe vine tomatoes, cut into thin wedges

1 x 14oz tin white beans (such as cannellini or butter beans), drained and rinsed

1 tbsp red wine vinegar

squeeze of lemon juice

2 tbsp extra-virgin olive oil

handful of fresh basil leaves

2 x 150g lamb neck fillets

1 tbsp coriander seeds

2 tsp fennel seeds

good pinch of dried chilli flakes

2 tbsp olive oil

500g ripe vine tomatoes, cut into thin wedges

1 x 400g tin white beans (such as cannellini or butter beans), drained and rinsed

1 tbsp red wine vinegar

squeeze of lemon juice

2 tbsp extra-virgin olive oil

handful of fresh basil leaves

You'll Need

Pestle and mortar

Ovenproof frying pan