Recipes>Lamb Recipes
Broad Bean Smash with Spiced Lamb and Lemon Yoghurt
by Myles Hopper, Giles Humphries from Mindful Chef: Healthy You, Happy Planet
Easy
Serves 2
Tender lamb is served over a zesty pea and broad bean smash for a simple, fresh spring dish perfect for a light weekend lunch.
Discover more delicious Lamb recipes
From slow roasts to sizzling grills
From the book
Mindful Chef: Healthy You, Happy Planet
Myles Hopper, Giles Humphries
Buy From
Introduction
The British broad bean season runs from April to September, but they are at their finest during the height of summer. Freshly picked broad beans have a velvety flesh and are a creamy protein-packed addition to any dish. A fantastic way to practise mindfulness, ensure to leave enough time to pod your beans. If you use small beans you don’t necessarily need to skin them as well, as they’re soft enough; larger beans’ skins can be tougher and may need to be skinned (see Chef’s tip). This dish is perfect for lunch or a light supper; just add a handful of boiled potatoes for a more substantial meal.
Tags
Ingredients
| 1 | lemon |
|---|---|
| 100g | almond yoghurt |
| 2 | garlic cloves, peeled |
| 40g | rocket |
| 150g | peas, fresh or frozen |
| 1.5kg | broad beans, in their pods, podded or 300-400g podded and skinned (see Chef’s tips) |
| 20g | flaked almonds |
| 1 tbsp | rapeseed or vegetable oil |
| 2 x 150g | lamb leg steaks |
| 2 tsp | ground coriander |
| 2 tsp | cumin seeds |
| pinch of | chilli flakes, plus extra to garnish |
| handful of | dill, roughly chopped |
| sea salt and black pepper |
Essential kit
You will need: a food processor.
Method
Grate the zest of the lemon and add to a small bowl with the yoghurt. Mix, then set aside.
Put the garlic cloves into a small food processor with the rocket, peas and two thirds of the broad beans. Cut the zested lemon in half and add the juice from one half to the processor, season with salt and pepper and blitz to a chunky purée.
Heat a frying pan over a medium heat. Add the almonds and toast for 2–3 minutes, until golden, then remove from the pan.
Return the frying pan to a medium–high heat with . tablespoon of oil. Season the lamb steaks with the ground coriander and a little salt and cook for 3–4 minutes on each side for medium, or 5–6 minutes for well done. The meat should be blushing pink when medium and have no pink when well done. Leave to rest while you cook the remaining beans.
Return the now-empty frying pan with ½ tablespoon of oil on a medium–high heat. Add the cumin seeds and a pinch of chilli flakes, to taste, and toast for 1 minute, then add the remaining broad beans with a splash of water and warm through for 1 minute before removing from the heat. Season with half the dill, salt and a squeeze of lemon juice.
Slice the lamb against the grain (see the Chef’s tip on page 127 of Mindful Chef: Healthy You, Happy Planet ). Scoop the broad bean smash on to serving plates and scatter over the whole spiced beans. Top with the sliced lamb, lemon yoghurt, remaining dill and a few chilli flakes, if wished.
Chef’s tip: Need some help podding then skinning your beans?
Follow these simple steps:
To remove the beans from their velvety pods run your finger along the furry inside to push the beans out.
Bring a small saucepan of water to the boil. Cook the beans for 2 minutes, then drain and place in a bowl of ice-cold water to cool.
Pop the bright green beans out of their leathery grey skins.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Lamb Recipes
View all
Lamb Bhuna
by Lindsay Wilson from Filling Meals
Lamb Curry with Mustard Oil, Turmeric, Chilli and Ahuna Masala
by Maunika Gowardhan from Curry: Recipes From Indian Home Kitchens
More Easter Recipes
View all
Easter Simnel Buns
by Stork from Stork: The Art of Home Baking
Julius Roberts’ Lamb Stew with Pearl Barley and Wild Garlic
by Julius Roberts from The Farm Table
More Lunch Recipes
View all
Jamie Oliver’s Silky Aubergine Flavour Fest
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s 5-minute Tasty Toppers
by Jamie Oliver from Eat Yourself Healthy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
