- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 10 minutes plus 30 mins marinating
- Effort: easy
- 1 loin or best end of lamb, bone and fat removed
- 4 tsp olive oil
- 1 clove garlic, sliced
- 1 tsp fennel seeds
- black pepper
For the creamed broad beans with tarragon:
- 200 g fresh or frozen broad beans
- 1 tsp butter
- 1 shallot, diced
- 75 ml white wine
- 1 tsp tarragon, finely shredded
- 100 ml whipping cream
- black pepper
- 2 tsp chopped chives
- 25 g spinach leaves, blanched
1. Place the lamb between two sheets of cling film and, using a cook's mallet or rolling pin, beat out the lamb to 2-3cm thickness.
2. In a large dish mix together the olive oil, garlic and fennel seeds. Add the lamb, coating well. Season with salt and freshly ground pepper and set aside to marinate for 30 minutes.
3. To make the creamed broad beans bring a pan of water to the boil. Add the broad beans and blanch for 1-2 minutes, remove and plunge into cold water.
4. Gently squeeze each broad bean to remove the tough outer skin.
5. In a heavy-based saucepan heat the butter. Add the shallot and fry very gently, stirring often, for 5 minutes.
6. Add the white wine and cook briskly until reduced to around 4 teaspoons.
7. Add the tarragon, cream and broad beans. Season with salt and freshly ground pepper.
8. Cook, stirring often, until it thickens to a sauce-like consistency. Stir in the chives and spinach.
9. Meanwhile, heat a frying pan and add the marinated lamb. Gently fry the lamb for 4-5 minutes until the flesh is pink.
10. Serve the lamb with the creamed broad beans spooned around it.
Rate This Recipe