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Salad of lamb, beans & fennel with a tomato & chilli jam

Method

  • Preheat oven to 160°C-180°C fan forced (180°C-200°C normal).
  • To make the tomato and chilli jam, place the tomatoes in an oven tray drizzle with oil and season. Cook in the oven until they collapse. Then peel when cool enough to handle. 
  • Heat a little oil in a heavy-bottomed pot and cook the mustard seeds until they begin to pop. Then add the tomatoes and any juice, breaking them up with your fingers as you do so, together with the ginger, red wine vinegar, caster sugar, fish sauce, chillies and garlic. Bring to the boil, turn the heat down and very gently simmer for about 2 hours, stirring frequently. 
  • Cook the lightly oiled lamb on a preheated ridged grill or BBQ to the desired degree, seasoning once sealed. Remove and set aside for a few minutes, before slicing. 
  • To make the dressing, combine the juice of ½ lemon with 1 tspn grated lemon rind, 50 ml olive oil and the parmesan. Taste for seasoning and set aside. 
  • Blanch the beans in lightly salted, boiling water until crisp-tender. Drain well.
  • Toss the fennel, lettuce leaves, olives and cooked beans with dressing to taste.
  • To serve, layer the salad with sliced lamb and a dollop of the jam on individual plates, finishing with a drizzle of the dressing over and around.
  • nb. Any leftover jam will keep in the fridge for a week or so. Or you can put it into a preserving jar, where it will keep for up to 3 months in a cool place. 
  • Also, if slicing the fennel beforehand, put it in a bowl of cold water with the juice of 1 extra lemon to prevent discolouration. Then drain when needed.
  • from"A Year in my Kitchen" by Skye Gyngell

Ingredients

  • 1.5 kg ripe red tomatoes, cored
  • olive oil 
  • sea salt & freshly ground pepper
  • 1 tbsp yellow mustard seeds
  • 75 gm grated fresh ginger
  • 150 ml red wine vinegar
  • 140 gm caster sugar
  • 4 tbsp Asian fish sauce
  • 5 small red chillies, sliced
  • 7 garlic cloves, crushed
  • 2 lamb backstraps (boned loin), trimmed of all fat & sinew
  • 1½ lemons
  • 1½ tspn freshly grated parmesan
  • a handful of green beans, topped & tailed
  • 2 small fennel bulbs, very finely sliced
  • a handful of mixed salad leaves
  • 2 tbsp pitted black olives, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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