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Spring vegetables with pepper-crusted lamb

Name: Spring vegetables with pepper-crusted lamb
Prep time: 5 min
Cook time: 19 min
Total time: 24 min
Yield: 4
Ingredients: 1/4 cup (60ml) buttermilk; 1/4 cup (70g) low-fat thick Greek-style yoghurt; 1 tablespoon red wine vinegar; 1/4 cup (60ml) olive oil, plus extra to drizzle; 550g lamb backstrap; 1 tablespoon Dijon mustard; 1 tablespoon mixed peppercorns, coarsely ground; 100g broccolini; 100g green beans; 100g podded broad beans; 100g podded peas; 8 spring onions (white part only), sliced on an angle; 2 radishes, thinly sliced

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05m

19m

Spring vegetables with pepper-crusted lamb

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by Jill Dupleix

Food writer

Oct 03, 2015

Make the crunch and colour of young spring vegetables the hero of a dish balanced with peppery pan-roasted lamb.

1/4 cup (60ml) buttermilk
1/4 cup (70g) low-fat thick Greek-style yoghurt
1 tablespoon red wine vinegar
1/4 cup (60ml) olive oil, plus extra to drizzle
550g lamb backstrap
1 tablespoon Dijon mustard
1 tablespoon mixed peppercorns, coarsely ground
100g broccolini
100g green beans
100g podded broad beans
100g podded peas
8 spring onions (white part only), sliced on an angle
2 radishes, thinly sliced

Method

1.

Preheat oven to 200°C. Place the buttermilk, yoghurt, vinegar and 2 tablespoons oil in a bowl, season, then whisk to combine. Set aside.
2.

Heat the remaining 1 tablespoon oil in a large frypan over high heat. Season the lamb and cook for 1-2 minutes each side until browned. Cool slightly, then brush all over with mustard.
3.

Coat in pepper, then place on a baking tray and roast for 6-7 minutes until cooked through. Cover loosely with foil and rest for 5 minutes, then thickly slice.
4.

Meanwhile, bring a large saucepan of water to the boil. Add broccolini, beans and peas, then cook for 4 minutes or until just tender. Drain, then toss with the spring onion and radish. Divide the salad and lamb among plates and serve with the dressing.