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Salad of pink lamb, beans & fennel with a parmesan & lemon dressing



  • Blanch the beans in lightly salted boiling water for a minute or so. Drain well and then halve.
  • To make the dressing, whisk 175 ml oil with the lemon zest and juice, a decent amount of seasonings, the parsley and 2 tbsp grated parmesan. Taste for seasoning and set aside.
  • Sprinkle the lamb with oil, season and cook to the desired degree on a preheated ridged grill (or BBQ). Then set aside to rest for a few minutes, before slicing on the diagonal.
  • When ready, toss the lettuce, fennel and beans with dressing to taste.
  • To serve, layer the salad with sliced lamb on individual plates, finishing with the salad and a sprinkling of dressing and more grated parmesan on top.




  • 12 green beans
  • sea salt & freshly ground pepper
  • olive oil
  • grated rind of ½ lemon & juice of 2
  • 1 heaped tbsp chopped fresh parsley
  • 3-4 heaped tbsp freshly grated parmesan
  • a good handful of mixed lettuce leaves
  • a good handful of finely sliced fennel
  • 2 lamb backstraps (boned loin), trimmed of all fat & sinew


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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