Lamb salad with spring veggies

Late spring is a favourite food time of the year for those who love fresh food. After the heavier winter diets of soup, stews and carbo-loaded meals, the sun warms up, the clouds seem to lift, and salads can take centre stage. Here in the north, we are lucky enough to see the growing season get a head start on the rest of the country. Fat juicy strawberries, early beans, lovely little new potatoes and an abundance of avocados appear almost magically everywhere, while southerners have to face late frosts, and this year their gardens have been cloaked in snow.

The first of the radishes can be found in markets, and I have also spotted some early peas, intact in their shells and the promise of a sweet note on the plate. Peas can be quite a bit of work, as like broad beans, it is imperative to remove them from their pods. Both slices of radish and peas, when added to a leafy salad provide plenty of interest.

My most loved spring treats are Jersey Benne potatoes and young spring lamb. We have all been mindful of reducing our red meat intake (sorry farmers!) and personally, I am not sure I ever want to see a huge platter of slow cooked lamb again. However, give me a small cut of delicate spring lamb and I can think of no end of ways to present it. It is essential to cook lamb only to the point where it’s rosy and juicy.

This salad uses the absolute best of the spring bounty. Jersey Bennes, spring lamb, soft lettuce leaves, thinly sliced radishes and fresh peas. If you buy Jersey Bennes or any other new potato, store them in the dark and eat them as soon as you can or they take on a slightly bitter taste.

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Potato, peas and radishes with lamb fillet

800g baby new potatoes
(Jersey Bennes, well scrubbed.)
4 tbsp extra virgin olive oil
4 small lamb fillets
Salt and freshly ground black pepper
1 tsp roasted ground cumin
1 tbsp finely chopped rosemary
2 cups shelled peas, fresh or frozen
3 small radishes, sliced
1 cup mint leaves
2 small heads soft butterhead lettuce

For the dressing:
2 limes, zest and juice
1 tbsp Dijon mustard
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper
For garnish, borage or rosemary flowers

Prepare the potatoes by scrubbing well, slicing thickly and steaming or simmering for 10 minutes.

Remove from the saucepan or steamer, drain off any moisture and toss into a heated frying pan with half of the oil. Toss well to coat in oil and allow the potatoes to sauté very gently for about 20 minutes until they are golden and crisp.

Meanwhile, prepare the other ingredients. Coat the lamb fillets with a little salt and pepper, the cumin and the chopped rosemary. Leave aside to absorb those flavours.

Plunge the peas into boiling salted water to cook for about 3 minutes, then drain well.

Have the sliced radishes, mint leaves and the washed lettuce leaves ready.

Make the dressing by mixing all the dressing ingredients together in a screw top jar, shaking well so they emulsify.

Once the potatoes are golden, remove them from the pan and keep in a warm place. Add the remaining olive oil to the pan and when it is hot, brown the lamb fillets on all sides. The lamb should cook in the pan for about 5 minutes so it still rosy in the middle. Remove and allow the lamb to rest for at least 5 minutes further before carving into neat slices.

Assemble the salad at once. Mix the lettuce leaves, peas, radish slices, mint leaves and potatoes together and arrange on a serving platter. Top with the lamb slices and pour the dressing over. Sprinkle with extra freshly ground black pepper and garnish with blue herb flowers.

Serves 4 for lunch or a light dinner.