PEPPERY LAMB WITH SHELL BEANS AND CHERRY TOMATOES
One of the great joys of summer cooking is the availability of just-picked green beans, Romano beans and yellow wax beans, as well as tender, creamy fresh shell beans. They make a delicious colorful main-course salad complemented with sweet cherry tomatoes. To accompany it here, boneless lamb leg is coated generously with coarsely ground pepper and coriander, and roasted in the oven or in a covered grill until medium-rare. The peppery lamb pairs beautifully with the salad. Dressed with an assertive vinaigrette, this room-temperature dish is perfect for an al fresco lunch or supper. Use the method as a template for making similar salads all summer long, using other meats (or fish) if you wish. If shell beans are not available, you may substitute cooked dried beans or chickpeas.
Provided by David Tanis
Categories dinner, meat, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Season the lamb on all sides with salt. Place in a roasting pan and coat with crushed peppercorns and coriander. Set aside for 10 to 15 minutes to allow meat to absorb seasoning. (You may do this up to 2 hours ahead.)
- Put shell beans in a small saucepan and cover with 1 inch of water. Add a teaspoon of salt, bring to a boil, then lower heat and simmer gently for 20 to 25 minutes, until tender. Leave to cool in their cooking liquid.
- Bring a larger pot of well-salted water to a boil and cook green beans until firm-tender, 3 to 4 minutes, then remove and spread out on a baking sheet to cool. (If using an assortment of beans, cook each type separately in the same pot. Taste a bean after 2 minutes to gauge doneness. They should be firm but not crunchy.)
- Heat oven to 400 degrees, or prepare a grill. Roast lamb, uncovered, for about 30 minutes, until medium-rare or until an internal thermometer reads 125 degrees. If grilling, brown meat over hot coals, then move to the side, cover grill and finish cooking with indirect heat. Remove from heat and let rest for at least 10 minutes before carving.
- As lamb cooks, make the vinaigrette: In a small bowl, combine garlic, a pinch of salt and pepper, anchovy (if using), mustard, vinegar and thyme. Whisk in oil. Taste and adjust seasoning.
- Put shell beans, green beans and cherry tomatoes in a large bowl, sprinkle lightly with salt and add vinaigrette. Toss well to coat, then transfer mixture to a serving platter.
- Cut lamb into 1/8-inch slices and arrange over the top. Garnish with basil leaves and cilantro sprigs. Serve at room temperature.
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James Chinaza
[email protected]Overall, I thought this dish was pretty good. The lamb was tender and flavorful, and the beans and cherry tomatoes added a nice touch of sweetness. However, I found the recipe to be a bit too spicy. I would recommend using less pepper next time.
Margaret Bernard
[email protected]This recipe was a bit too complicated for me. I had to make several substitutions and the end result was not very good. I would not recommend this recipe to anyone who is not an experienced cook.
Eevee
[email protected]I've made this dish several times and it always turns out great. The lamb is always tender and juicy, and the beans and cherry tomatoes add a nice touch of sweetness. I would highly recommend this recipe to anyone looking for a delicious and easy lam
Ram Shrestha
[email protected]This recipe was easy to follow and the lamb was cooked perfectly. The beans and cherry tomatoes added a nice touch of flavor. I would definitely make this again.
Slourttin Garassupee
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the lamb and the beans and cherry tomatoes were a great addition.
Aiden Nichols
[email protected]This dish was a disappointment. The lamb was tough and the beans and cherry tomatoes were undercooked. I would not recommend this recipe to anyone.
Amna Maqbool
[email protected]I found this recipe to be a bit bland. The lamb was tender, but it lacked flavor. The beans and cherry tomatoes were also a bit bland. I would not recommend this recipe to anyone looking for a flavorful lamb dish.
koleosho ganiyat
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. The lamb was cooked perfectly and the beans and cherry tomatoes were a great addition. I would recommend this recipe to anyone who enjoys spicy food.
mercy munyao
[email protected]I was pleasantly surprised by how much I enjoyed this dish. The lamb was flavorful and tender, and the beans and cherry tomatoes added a nice pop of color and flavor. I would definitely make this again.
Donna Holmes
[email protected]This dish was easy to make and packed with flavor. The lamb was tender and juicy, and the beans and cherry tomatoes added a nice touch of sweetness. I would highly recommend this recipe to anyone looking for a delicious and easy lamb dish.
Nakyanja Brendah
[email protected]I've tried many lamb recipes, but this one is by far the best. The lamb was cooked perfectly and the flavors were amazing. I will definitely be making this dish again and again.
Kehinde dube
[email protected]I made this dish last night and it was a huge success! My husband and I both loved the peppery lamb and the beans and cherry tomatoes were a great addition. This will definitely be a regular in our dinner rotation.
Mia Hernandez cal
[email protected]This recipe was a hit! The lamb was succulent and flavorful, the beans were perfectly cooked, and the cherry tomatoes added a pop of sweetness. I would definitely recommend this dish to anyone looking for a delicious and easy-to-make lamb dish.
Kenny maseko
[email protected]This lamb dish was an absolute delight! The combination of peppery lamb, tender beans, and sweet cherry tomatoes was simply divine. I followed the recipe precisely, and the result was a flavorful and satisfying meal that my family loved.