Baked whole
beetroot adds rich ruby tones and finely sliced red onions is a crisp note
together with a latticework of tomatoes, green beans and rocket leaves. A
piquant dressing using red wine vinegar, olive oil and sea salt.
This
is a great salad for relaxed entertaining, as much of the preparation can be
done in advance.
INGREDIENTS:
750 g
deboned leg of lamb
6-8
cloves garlic
1 tbsp
hot English mustard powder
sea salt,
freshly milled pepper
olive oil
2-3
sprigs rosemary
zest of
one lemon
150 g
dried (or 240 g can) butterbeans
1 bunch
beetroot, thoroughly washed, baked until soft but firm
250 g new
potatoes
2 ripe
tomatoes, cut into eighths
1 red
onion, sliced
250 g
green beans
12-15
sprigs rocket
½ tsp
sugar for rocket leaves
chives
and dill to scatter (optional)
DRESSING:
125 ml extra-virgin olive oil
1 teaspoon English mustard powder
1 level teaspoon sea salt
45 ml red wine vinegar
(Serves
4)
You will need:
chopping
board, cook’s
knife, zester, saucepan, baking
dish, roasting
pan with rack, aluminium
foil, a platter
or shallow dish
STAGE
1:
BUTTER
BEANS: Butter Beans (also known as lima) are available tinned from some
supermarkets.
To cook dried
beans: Cover with plenty of water and leave 3-4
hours or overnight. Change water and add a whole carrot, 2 celery sprigs, a bay
leaf, 3 garlic cloves and lightly season. Simmer in water to cover until
softened. Never add salt until the butter beans are completely tender. Prepare
in advance.
BAKED BEETROOT:
When choosing beetroot select those with bright fresh green leaves and
trim these leaves before storing in the refrigerator. Do note that the beetroot
tops can be sautéed with a little onion or garlic and are highly
nutritious.
First wash thoroughly, and remove
leaves but always retain about 3 cm of the stalks, this helps to retain the
colour and flavour. Bake covered
with aluminium foil at 160°C for about an hour or until knife easily pierces
the flesh. Peel when cool and
slice into matchsticks. Prepare in advance.
STAGE
2:
Allow lamb to come to room temperature for at least an hour before
roasting, certainly helps to produce a more tender lamb.
ROAST LAMB:
Wipe lamb with a damp cloth. Stud with quartered
garlic cloves. Rub with mustard
powder, sea salt, drizzle over olive oil and sprinkle with rosemary and
lemon zest. Mustard powder is perfect for dusting lamb with. Creamed mustard clogs
and does not work well when roasting. Place lamb on a rack with a little water in
the bottom of the roasting pan. Roast at 180°C for 35 minutes. Remove and
allow to rest at room temperature, allowing the juices to settle.STAGE
3:
STEAM-ROAST POTATOES:
Rinse new potatoes, shaking them thoroughly to
remove loose soil. Quarter potatoes and rinse thoroughly once again. Sprinkle
with salt, 2-3 garlic cloves and a sprinkling of cumin seeds. Bake covered with
aluminium foil for about 25 minutes at 180°C. Remove foil and continue roasting
until potatoes turn golden brown. Dress with a little olive oil and a touch of
apple cider vinegar before adding to the salad.
GREEN
BEANS: To blanch green beans, add them to a pot of boiling salted water and keep
at a boil for 6 minutes. Do not cover the pot. Drain and plunge into cold water
until cool. Drain well before adding to the salad.
STAGE
4:
To assemble salad: slice lamb into medium sized
pieces. Layer onto a platter or shallow dish together with butter beans,
beetroot, tomatoes, roasted potatoes, green beans, red onion, rocket
sprinkled with sugar and
scatter with chives.
VINAIGRETTE: Blend olive oil and mustard powder
together with sea salt. Whisk in red wine vinegar and drizzle over salad and
serve immediately.
COOK'S CLASS