lamb, bean & potato salad with almond garlic sauce
serves 6
800 g (1 lb 12 oz) small boiling potatoes, peeled
600 g (1 lb 5 oz) green beans, trimmed
2 tablespoons olive oil
800 g (1 lb 12 oz) lamb backstraps or loin fillets, trimmed
100 g (3½ oz/½ cup) small black olives
120 g (4¼ oz/4 cups) watercress sprigs
90 g (3¼ oz/1 bunch) coriander (cilantro), leaves picked
almond garlic sauce
1 egg yolk
2 tablespoons ground almonds
4 garlic cloves, crushed
1½ teaspoons dijon mustard
1½ tablespoons white wine vinegar
60 ml (2 fl oz/¼ cup) walnut oil
Preheat the oven to 200°C (400°F/Gas 6). Put the potatoes in a saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until tender. Remove from the saucepan with a slotted spoon and set aside. Add the beans to the boiling water and cook for 4 minutes, or until tender. Remove from the saucepan, refresh under cold running water, then drain well and set aside.
Heat the olive oil in a large, heavy-based ovenproof frying pan until very hot. Season the lamb with sea salt and freshly ground black pepper and sear for 1 minute on each side, then transfer the pan to the oven and roast the lamb for 8–10 minutes, or until cooked but still pink in the middle. Remove the lamb to a plate and allow to cool to room temperature.
Thinly slice the lamb on the diagonal and place in a large bowl. Slice the cooled potatoes and add to the lamb with the remaining salad ingredients.
To make the almond garlic sauce, put the egg yolk, ground almonds, garlic, mustard and vinegar in a mini food processor, then blend until smooth and well combined. With the motor running, add the walnut oil a teaspoon or so at time, until a smooth, thick sauce forms. Slowly add 2 tablespoons boiling water and blend just until well combined; the sauce should be thick and smooth. Season to taste with sea salt and freshly ground black pepper.
Add enough sauce to the salad to just coat, tossing well. Divide among plates or shallow bowls, drizzle with a little more of the sauce and serve the remaining sauce separately.
