If double-peeling broad beans is too fiddly for you, just peel the largest ones. Small broad beans have a tender skin which is fine to eat.
- 300 gm podded broad beans (1kg unpodded)
- 3 lamb backstraps (about 280gm each), trimmed
- 125 ml olive oil (½ cup)
- 250 gm day-old sourdough bread, crusts removed, coarsely torn
- 1 garlic clove, crushed
- 1 cup mint, coarsely torn (loosely packed)
- Finely grated rind and juice of 1 lemon
- 60 gm Persian feta, drained and coarsely crumbled
- 1Preheat oven to 180C. Blanch broad beans until just tender (1-2 minutes), then refresh, peel and set aside.
- 2Heat 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.
- 3Meanwhile, 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 .