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Lamb salad with hazelnut and pistachio dressing

Brian Turner from Great Food Live
Brian Turner gives tender lamb fillets a coat of finely chopped hazelnuts and mustard before roasting them for this sophisticated warm salad

Lamb salad with hazelnut and pistachio dressing

Method

1. Chop half the hazelnuts finely and set them aside in a dish for coating the lamb later.

2. Chop the remaining hazelnuts and the pistachios less finely and place in a bowl with the mustard, vinegar, oil, parsley and mint. Mix, season to taste and set aside.

3. Preheat the oven to 200C/gas 6. To prepare the lamb, trim the meat from the bones and take off most of the fat. Heat the oil and butter in a frying pan over a medium high heat and sear the outside of the meat, turning to brown evenly. Take off the heat and set aside to cool.

4. Mix the mustard and white wine together and brush this mixture over the lamb. Roll the lamb in the finely chopped hazelnuts, then place on a rack in a roasting tray and cook in the hot oven for 8-10 minutes or until cooked but still pink in the centre. Remove from the oven and leave to rest for 5 minutes.

5. To prepare the salad, heat the butter in a frying pan and gently fry the sliced potatoes and courgettes until coloured. Sprinkle with chopped shallots and season to taste.

6. To serve, lay the potatoes and courgettes in the centre of four serving plates. Slice the lamb and lay it over the vegetables. Toss the salad leaves with the dressing, then pile them in the centre of the plates and serve.

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Serves: 4

Prep: 45 min
Cook: 25 min

Ingredients

For the dressing

50 whole hazelnuts, skinned
25 pistachio nuts, skinned
1 tsp Mustard
1 tbsp white wine vinegar
2 tbsp groundnut oil
2 tbsp Olive oil
1 tsp chopped fresh Parsley
1 tbsp chopped fresh Mint
salt and pepper