Recipe corner: A late summer lamb supper

Look at these beans, aren't they purdy? I didn't even know you could get pink broad beans!


One of the disadvantages of living in a flat is that we don't have a garden. Well, I say disadvantage; although I love the idea of growing my own vegetables and herbs I suspect the reality is we'd just end up arguing over mowing the lawn. Anyway, we always appreciate donations of home grown produce like these beautiful beans that came from a colleague of D's.

I wanted something very simple to showcase the fresh flavours of the veg, and celebrate this most Indian of summers we're currently enjoying. The following precisely hit the spot.



Ingredients

2 lean lamb leg steaks

100g broad beans
1-2 courgettes
50g feta cheese
Tbsp olive oil
Tbsp white wine vinegar
Tbsp chopped fresh mint
Squeeze of lemon juice

Serves 2, 10 pro points per portion

Put a pan of salted water on to boil. Meanwhile, prepare your veg. Pod your beans and use a peeler or mandolin to reduce your courgette to ribbons.

Put your beans in to the water to blanch. After four minutes, add the courgettes. Give them a further minute before removing from the heat. Drain and rinse with cold water to ensure the cooking process is stopped.

Now combine the oil, vinegar, mint and lemon juice with some seasoning (go easy on the salt - the feta is salty). Return the veg to the pan and combine with the dressing and cheese over a low heat.

Meanwhile griddle the lamb steaks to your taste. Allow to rest before serving with the warmed vegetables.

We served this with couscous, but it would be equally lovely with crushed new potatoes or a lightly spiced rice pilaf.

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