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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Jesus Raygoza
j.raygoza@hotmail.comI'm definitely going to make this recipe again.
Michaela Curran
c.m23@gmail.comThis is a great recipe for a weeknight meal. It's easy to make and the flavors are delicious.
Rihannon Fisher
rihannon-f91@hotmail.frI would definitely recommend this recipe to others.
lavenia Way
way-lavenia62@hotmail.comOverall, I thought this was a good recipe. It was a bit time-consuming, but the end result was worth it.
AaleeSa Shrish Magar
magara56@gmail.comI found the instructions to be a bit confusing. I think it could be improved with more detailed steps.
Usman Rafiq
r99@aol.comThis recipe is a bit pricey, but it's worth it for a special occasion.
Aftab Maken
maken-a20@hotmail.co.ukI made this recipe for my husband's birthday and he loved it. He said it was the best lamb he's ever had.
Pema Choden
p71@yahoo.comThis lamb dish is perfect for a special occasion. It's impressive and delicious.
Vishva Nandasekara
v_nandasekara@hotmail.frI love the way the cherry tomatoes burst in your mouth when you eat this dish.
Nirmala Nirmala
n@gmail.comThis recipe is a bit time-consuming, but it's worth it. The end result is a delicious and flavorful lamb dish.
Malidu Malidu
malidu71@yahoo.comI'm not a big fan of lamb, but this dish was surprisingly good. The peppery flavor really cuts through the gaminess of the lamb.
Al amin hossen Suvo
a.s@yahoo.comThis is the best lamb dish I've ever had! The flavors are amazing and the lamb is so tender.
Yash kumar Thing
y.t@hotmail.comOverall, I thought this was a good recipe. It was easy to make and the flavors were nice. I would recommend it to others.
Saqlain Rajput
rajput_s@gmail.comThe shell beans were a bit too firm for my liking. I think I'll cook them for a little longer next time.
Some Rando
rs@gmail.comI found the lamb to be a bit too peppery for my taste. Next time I'll use less pepper.
drizzy madman
m35@hotmail.comThis recipe is a keeper! I'll definitely be making it again.
Dilawar Mukhtar
m62@gmail.comI made this for a dinner party and everyone loved it. It was a great way to showcase the lamb.
Princess Kalu
k.p@hotmail.comThe lamb was cooked perfectly, and the shell beans and cherry tomatoes added a nice touch of sweetness and acidity.
Kizzy Donail
kizzy_d6@aol.comI love the simplicity of this recipe. It's easy to follow and doesn't require a lot of ingredients.
Ivan Sloboda
i-sloboda@hotmail.comThis lamb dish was a hit with my family! The combination of peppery lamb, shell beans and cherry tomatoes was delicious, and the flavors really popped.