Saddle of lamb
A classic Easter favourite, this saddle of lamb is stuffed with crunchy shallots, garlic and pancetta for a depth of flavour guaranteed to please your guests
Springtime peas & greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- bunch of asparaguswoody ends removed, each spear sliced into 3 pieces on an angle
- 100g fresh or frozen podded broad beansskins removed
- 100g fresh or frozen peas
- 100g frozen soyaor edamame beans
- 3 spring onionseach sliced into 3 pieces on an angle
- ½ small pack mintleaves torn
- 100g bag watercress
For the dressing
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- 1 tsp white wine vinegar
Nutrition: per serving
- kcal137
- fat9g
- saturates1g
- carbs6g
- sugars2g
- fibre5g
- protein6g
- salt0.1g
Method
step 1
Bring a large pan of salted water to the boil. Drop in the asparagus, bring back to the boil, then add all the beans, the peas and spring onions. Bring to the boil again, then drain and cool quickly by running under cold water.
step 2
To make the dressing, mix the mustard with the oil, vinegar and some seasoning. On a large platter, mix all the vegetables with the mint, watercress and a splash of dressing.
