Chef Angela Hartnett's dinner party menu continues with this recipe for a light and summery main course...
"Lamb is in season so this is a great summery salad using good, simple ingredients. You can either use leftover roast lamb or sautee rump steaks in a frying pan. I usually serve it with some potatoes with crushed garlic, rosemary and olive oil or some braised fennel so nobody goes hungry."
Ingredients (Serves 4)
- 4 lamp rump steaks
- 4 tbsp olive oil, plus extra for dressing the salad
- 200g feta cheese, cut into cubes
- 1 red onion, finely sliced
- 1 tbsp pine nuts
- 2 tbsp chopped mint
- 2 tbsp chopped flat leaf parsley
- 2 tbsp chopped basil
- 1 bag of mixed salad leaves aged balsamic vinegar, for serving
- Salt and freshly ground black pepper
1. Trim any excess fat from the steaks with a sharp knife and season well. Preheat the oven to 180 degrees/fan 160 degrees/ gas mark 4
2. Heat 4 tablespoons of olive oil in a frying pan and brown the lamb on all sides. Transfer the pan to the preheated oven and cook the lamb for about 4 minutes on each side. Remove from the oven and leave to rest in a warm place.
3. Mix the feta, onion and pine nuts with the chopped herbs and salad leaves. Add some olive oil and season with salt and pepper.
4. Carve the lamb steaks into two or three slices and mix with the salad. Finish with a few drops of balsamic vinegar and serve immediately.