Eat the seasons (thanks to goodtoknow.co.uk)

 Broad Bean salad with griddled lamb (30-40 mins prep and cooking time needed)

 Ingredients needed.

• 600g podded broad beans
• 2tbsp lemon juice
• 2tsp Dijon mustard
• 1 small clove garlic, crushed
• 2tbsp olive oil, plus extra for cooking cutlets
• 30g sun-dried tomatoes in oil, drained and chopped
• 2tbsp shredded mint leaves
• 1tbsp chopped flat-leaf parsley
• 8-12 Broad Close Farm lamb cutlets

Method

• Salt and freshly ground black pepper
• Bring a pan of water to the boil, add the broad beans and simmer for 4-5 mins. Drain and rinse under cold water then shell the beans, discarding the skins.
• In a bowl, whisk together the lemon juice, mustard and garlic, then gradually whisk in the olive oil. Add the shelled broad beans, sun-dried tomatoes and herbs. Stir gently to combine, adding seasoning to taste.
• When you are ready to serve, brush the lamb cutlets with olive oil and sprinkle with freshly ground black pepper. Heat a griddle pan until hot then cook the cutlets on the hot griddle for a few minutes each side, until cooked to your liking.
• Season the cooked cutlets with a little salt and allow to rest for a couple of minutes before serving. Serve 2-3 cutlets per person, along with a generous helping of the broad bean salad.

Enjoy! Let use know how you did on our Facebook page. Facebook.com/Broadclosefarm