- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 40 minutes plus 2 hrs marinating
- Effort: easy
For the cucumber slaw
- 1 large cucumber
- 30 g salt
- 75 g sugar
- 60 ml mirin, (Japanese rice vinegar)
For the croutes
- 4 slices ciabatta bread
- 2 tsp olive oil
- 1 clove garlic, peeled
For the Lamb
- 2 x 250 g lamb loin, trimmed
- 2 tsp Dijon mustard
- 3 tbsp olive oil
For the salad
- 2 tbsp olive oil
- 80 g French beans, blanched
- 1 banana shallot, chopped
- 60 g Niçoise olives, pitted
- 1 lemon, juice only
- 2 handfuls mizuna leaves
- 1 bunch watercress
1. To make the cucumber slaw, peel the cucumber and remove the seeds. Shred finely (using a mandolin if possible).
2. Combine the salt and half the sugar and stir in the cucumber. Leave for 2 hours.
3. Rinse the cucumber and set aside.
4. Dissolve the remaining sugar in the vinegar and bring to a simmer for 5 minutes. Pour the hot liquid over the cucumber and leave to cool before transferring to the fridge.
5. Drizzle the ciabatta slices with olive oil and cook in a frying pan until golden on both sides.
6. Remove the bread from the pan, rub each slice with the garlic clove and set aside.
7. Season the lamb loin with salt and pepper, and rub with mustard.
8. Heat half the oil in a frying pan over a moderate heat, and sear the lamb for 3-4 minutes on each side. Remove the meat from the pan and leave to rest for 5 minutes.
9. In the same pan, heat the remaining oil and add the blanched green beans and shallots. Fry for 1 minute, before stirring in the olives and lemon juice.
10. Pour the warm olive mixture over the salad leaves and toss together.
11. Place a croute on each plate and top with the warm salad. Slice the lamb loins, and arrange over the salad. Accompany with the cucumber slaw.
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