Lamb, Chick Pea and Cherry Salad

A Meditteranean-inspired recipe that uses boneless leg steaks marinated in a combination of black olive tapenade, fresh rosemary, and garlic,  Steaks are seared on the hob with fresh cherries.  Serve with a chick pea, spinach and potato salad with a light balamic dressing.

Prep Time: 20 mins

Cook Time: 35 minutes

Serves: 4 people

Ingredients

  • 2 boneless lamb leg steaks
  • 1 tablespoon prepared black olive tapenade
  • 2 teaspoons freshly chopped rosemary leaves
  • Freshly milled black pepper
  • 2 garlic cloves, peeled and finely chopped
  • 1 tablespoon rapeseed or olive oil
  • 200g fresh cherries, stoned and halved
  • For the Salad:
  • 375g salad potatoes, quartered
  • 1 x 400g can chick peas, drained
  • 75g baby spinach leaves
  • 2 large handfuls freshly chopped mint
  • 1 small red onion, peeled and finely sliced
  • For the Dressing:
  • 5 tablespoons extra virgin rapeseed or olive oil
  • 2 tablespoons good balsamic vinegar

Method

  1. Cook the potatoes in a large pan of boiling water for 10-15 minutes.  Drain and set aside to cool.
  2. In a small bowl mix together the olive paste, rosemary, seasoning, garlic and oil.  Rub the mixture over the steaks on both sides.  Cover and chill for 20 minutes.
  3. Heat a non-stick griddle pan until hot.  Cook the steaks for 6-8 minutes on each side.  Add the cherries 2-3 minutes before the end of the cooking time. Remove from the heat and set aside.
  4. Transfer the potatoes to a large bowl, add the chick peas, spinach, herbs and onions. Slice the lamb and add to the salad with the warm cherries and any meat juices from the pan.
  5. Whisk the dressing ingredients together, drizzle over the salad, toss gently and serve.