Lamb with broad beans, shallots and mint (serves 4)
Ingredients 1tbsp olive oil 2tbsp unsalted butter 4 boneless lamb loin fillets 4 shallots 150g podded broad beans 150ml lamb stock 2 mint sprigs, leaves only
Method Set a heavy-bottomed frying pan over a medium-high heat, add the olive oil and 1tbsp butter, and brown the lamb on all sides. Continue to cook for 5–7 minutes, turning the meat. The lamb will cook quickly and should be served pink. Remove from the pan and leave to rest in a warm place for 10 minutes.
About five minutes before serving, melt the remaining butter in the pan. Add the shallots and cook for one minute, then add the broad beans and enough stock just to cover. Bring to the boil and cook for two minutes. Add the fresh mint leaves and season.
Slice the lamb (the meat is tender, so can be sliced quite thickly) and divide it between four warm plates. Spoon the beans beside the slices and serve. Mark Price is managing director of Waitrose (ask_mark@waitrose.co.uk)
-
‘It had the air of an ex-rental, and that’s putting it politely’: How an antique dealer transformed a run-down Georgian house in Chatham DockyardsAn antique dealer with an eye for colour has rescued an 18th-century house from years of neglect with the help of the team at Mylands.
-
You're having a giraffe: Country Life Quiz of the Day, April 25, 2025Friday's Quiz of the Day brings your opera, marathons and a Spanish landmark.
-
How to make raspberry-and-pistachio choux Paris-Brest, perfect with a glass of roséMelanie Johnson makes the most of juicy British berries with these sweet recipes.
-
How to make elderflower cordial and wineThe English summer is thought to start when the elder blossoms and ends when the berries ripen. Country Life recommends some recipes for this versatile plant.
-
Recipe: Tom Aikens's roast leg of lambThe arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads. Tom Aikens shares his recipe for roast lamb.
-
How to make rack of lamb with harissa, asparagus and garlic-and-almond sourdough crumbsNow's the time to enjoy British-grown asparagus.
-
Turning the humble potato salad into a thing of beauty, with a touch of salmon and pomegranatePotato salad is turned into something with a real dash of panache by our kitchen garden cook Melanie Johnson.
-
Pan-fried sea bass with caper-and-anchovy potato cakes, samphire and creamOur kitchen garden cook reveals a delicious recipe that makes good use of seasonal samphire.
-
Summer pudding recipe: buttery pistachio tartsThe very best pistachios might be costly, but they make a suitably sumptuous pudding.
-
Recipe: Roast-chicken with fennel and lemon, served with red Camargue riceA delicious summer supper dish from our kitchen garden cook.
