The Hairy Bikers' lamb, asparagus and mint salad

In support of the RAF Benevolent Fund's Great British Sunday Lunch (April 2), Si King and Dave Myers share their recipe for a fresh lamb, asparagus and mint salad.

The Hairy Bikers' lamb, asparagus and mint salad
Published - 2 Feb 2017
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Serves
4

Ingredients

  • 2 lamb leg steaks
  • 1 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tsp dried mint
  • 1 tsp dried oregano or thyme
  • 12 small new or salad potatoes
  • Bunch of asparagus
  • Bag of pea shoots or lamb’s lettuce
  • Small bunch of mint, leaves only
  • Flaked sea salt
  • Freshly ground black pepper

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice or cider vinegar
  • ¼ tsp honey

Method

Put the lamb in a glass, plastic or ceramic bowl – the acid in the marinade can react with metal. Whisk the olive oil and cider vinegar in a small bowl, then stir in the herbs and season well with salt and pepper. Pour this over the lamb, turning the meat over to make sure it is completely covered, then leave to marinate for at least an hour.

Put the potatoes in a steamer and cook them for about 15 minutes. Bend each asparagus stem until it snaps, then discard the woody ends. Put the asparagus on top of the potatoes and steam for a further 3–5 minutes. Remove from the heat and allow to cool a little.

If you don’t have a steamer, just put the potatoes in a pan of cold water, bring to the boil and cook until nearly tender. Add the asparagus for the last 3–5 minutes of the cooking time.

Heat a griddle pan until it’s too hot to hold your hand over – take care not to touch the pan, though. Grill the lamb steaks for 2–3 minutes on each side, until well charred but still juicy inside. Leave them to rest for at least 5 minutes, then slice thinly.

Whisk the dressing ingredients together and season with salt and some black pepper.

Arrange the pea shoots or lamb’s lettuce, potatoes and asparagus on individual plates, then add some mint leaves. Top with the lamb, then drizzle over the dressing.

Si and Dave say:

“To us, Sunday lunch is one of the highlights of the week. It is a chance for all the family to get around the table, to connect and feast. We support the RAF Benevolent Fund because without their sacrifice we would never have the freedom we enjoy today”.

This recipe is extracted from The Hairy Bikers' Meat Feasts, W&N, RRP £25.00.

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