recipe of homemade Warm spring lamb salad

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm spring lamb salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Warm spring lamb salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Warm spring lamb salad is something that I’ve loved my entire life.

Table of Contents


  • 1 lemon
  • 60ml (1/4 cup) olive oil
  • 300g (about 1-2) lean lamb backstrap
  • 500g fresh broad beans, shelled
  • 450g fresh peas, shelled
  • 2 red onions, halved, thinly sliced
  • 1 teaspoon fennel seeds
  • 1 (about 630g) fennel bulb, trimmed, outer layer removed, halved lengthways, thinly sliced crossways
  • 1 bunch asparagus, trimmed, cut into thirds
  • 2 tablespoons water
  • 4 marinated artichokes, quartered
  • 1 bunch dill, leaves picked
  • Salt & freshly ground black pepper


  • Step 1
    Use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.)
  • Step 2
    Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Add the lamb and cook for 4-5 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm.
  • Step 3
    Meanwhile, bring a medium saucepan of salted water to the boil over high heat. Add the broad beans and cook, uncovered, for 5 minutes or until tender. Use a large slotted spoon to transfer to a colander. Rinse under cold running water. Drain well. Return the water to the boil and add the peas. Cook, uncovered, for 5 minutes or until tender. Drain and rinse under cold running water. Drain well. Remove the skins from the broad beans.
  • Step 4
    Heat the remaining oil in the frying pan over medium heat. Add the onions and fennel seeds, and cook, uncovered, stirring often, for 2 minutes or until the onions soften slightly. Add the fennel and asparagus to the pan and cook, stirring often, for 2 minutes. Stir in the water and cook, uncovered, for 4 minutes or until the fennel is tender.
  • Step 5
    Add the broad beans, peas, lemon rind and artichokes to the pan. Toss over medium heat for 2 minutes or until heated through. Stir in the dill. Taste and season with salt and pepper.
  • Step 6
    Cut the lamb across the grain into 1cm-thick slices. Add the lamb to the pan and toss to combine. Spoon the salad onto serving plates and serve warm.

So that’s going to wrap it up for this exceptional food Warm spring lamb salad recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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