Autumn lamb with mint, feta, peas and borlotti beans


You'll need

1 tbsp olive oil 2 lamb rumps (about 350gm each), fat trimmed, at room temperature 300 gm unpodded peas (see note) ½ white onion, thinly sliced with a mandolin 1 bunch mint, leaves torn 2 tbsp caramelised red wine vinegar (see note) 2 tbsp extra-virgin olive oil 1 tbsp aged balsamic vinegar 820 gm canned borlotti beans, drained, rinsed 100 gm Persian feta, drained

Method

  • 01
  • Heat oil in a frying pan over medium-high heat. Season lamb rumps and cook, turning occasionally, until medium rare (15-20 minutes). Cover with foil and set aside to rest for 5 minutes.
  • 02
  • Meanwhile, pod peas, then blanch (1-2 minutes).
  • 03
  • Combine remaining ingredients (except beans and feta) in a bowl. Add beans and peas and toss to combine. Transfer to plates, slice lamb and add to bean mixture, scatter with feta and serve immediately.
Note You can substitute frozen peas if fresh peas are unavailable. Caramelised red wine vinegar is available from select delicatessens. Substitute aged red wine vinegar to taste.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×