300 gmpodded broad beans (1kg unpodded)3lamb backstraps (about 280gm each), trimmed125 ml (½ cup)olive oil250 gmday-old sourdough bread, crusts removed, coarsely torn1garlic clove, crushed1 cup (loosely packed)mint, coarsely tornFinelygrated rind and juice of 1 lemon60 gmPersian feta, drained and coarsely crumbled
Preheat oven to 180C. Blanch broad beans until just tender (1-2 minutes), then refresh, peel and set aside.
Heat a large ovenproof frying pan over high heat. Season lamb to taste, drizzle with 40ml olive oil, add to pan and turn occasionally until browned on all sides (2-3 minutes). Transfer to oven and roast until cooked to your liking (6-8 minutes for medium). Set aside, covered loosely with foil, to rest.
Meanwhile, heat remaining oil in a large frying pan over high heat, add bread, then garlic, and stir occasionally until bread is golden and crisp (3-4 minutes). Remove with a slotted spoon and drain on absorbent paper, cool slightly then combine with mint, rind, juice and broad beans. Toss to combine, season to taste, crumble feta over salad and serve with thickly sliced lamb.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.