Name: Gremolata lamb salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram bow tie pasta; 600 gram asparagus, trimmed, halved crossways; 200 gram green beans, trimmed, halved crossways; 1 tablespoon vegetable oil; (800g) lamb backstraps; 2 teaspoon dijon mustard; 3 (75g) shallots, sliced thinly; 1/3 cup (50g) toasted pine nuts; 1/3 cup fresh flat-leaf parsley leaves, loosely packed; Gremolata; 2 clove garlic, chopped finely; 1 tablespoon lemon rind, finely grated; 1/2 cup fresh flat-leaf parsley, finely chopped; Lemon dijon dressing; 2 tablespoon lemon juice; 2 tablespoon olive oil; 2 teaspoon dijon mustard

Ingredients

250 gram bow tie pasta

600 gram asparagus, trimmed, halved crossways

200 gram green beans, trimmed, halved crossways

1 tablespoon vegetable oil

(800g) lamb backstraps

2 teaspoon dijon mustard

3 (75g) shallots, sliced thinly

1/3 cup (50g) toasted pine nuts

1/3 cup fresh flat-leaf parsley leaves, loosely packed

Gremolata

2 clove garlic, chopped finely

1 tablespoon lemon rind, finely grated

1/2 cup fresh flat-leaf parsley, finely chopped

Lemon dijon dressing

2 tablespoon lemon juice

2 tablespoon olive oil

2 teaspoon dijon mustard

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Rinse under cold water, drain.

2.Meanwhile, boil, steam or microwave asparagus and beans, separately, until just tender, drain.

3.Make gremolata. Combine ingredients in a small bowl.

4.Heat oil in large frying pan, cook lamb, uncovered, until browned and cooked as desired. Spread lamb with mustard, press gremolata firmly onto mustard on lamb. Slice lamb thickly.

5.Make lemon dijon dressing. Place ingredients in screw-top jar, shake well.

6.Place pasta, asparagus, beans and lamb in large bowl with dressing, shallots, pine nuts and parsley, toss gently to combine.

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