Tommy & Rach’s Lamb with Lime Bean Salad.

INGREDIENTS

LAMB

• 1 leg of lamb, deboned and butterflied

• 2tbsp olive oil

• 1 TBSP garlic, crushed

• 1 tbsp fresh thyme, chopped

• 1 lemon, juices and zested

• 2 tbsp ground sumac

• 2 tbsp cinnamon 

• 1 large handful flat leaf parsley, chopped

• 1 large bunch fresh mint, chopped

• black pepper

Tzatziki 

• 2 cups grated cucumber 

• 1 ½ cups plain Greek yogurt

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh mint and/or dill

• 1 tablespoon lemon juice

• 1 medium clove garlic, pressed or minced

• ½ teaspoon fine sea salt

Lime Paste

• 6 large kaffir limes leaves, with the stems carefully removed

• 2 limes, zest one tsp, juice 2 TBSP 

• 30g- fresh coriander

• 10g fresh mint leaves 

• 1 garlic clove, crushed

• 60ml olive oil

• 1/2 teaspoon salt

Beans:

• 600g green beans, trimmed

• 200g shelled edamame beans

• 1 tsp Nigella seeds, garnish

METHOD

METHOD

Meat

1. Place lamb in a dish, add olive oil, salt, herbs. Leave to marinade for 1-2hours. Removing from fringe to come to room temperature before cooking.

2. Cook lamb on BBQ high heat for 5 minutes each sid, with lid open. turn heat down to low and cose lid. leave for further 20 mins, checking internal temperature. 

3. Remove lamb, let it rest for 10 minutes, then slice
   

Tzatziki

1. Chop all mint and cucumber/dill and mix together through yogurt. 

2. Add salt and pepper to taste.

3. leave over a sieve, for water to drain out. 

4. DRIZZLE with olive oil and set aside

Bean Salad

1. Blend all herbs and lime juice togher to form a paste a set aside. 

2. poach green bean in hot water for 3–4 or until tender, but still crunchy. drain, set aside.

3. blanch edamame beans on hot water for 3 mins. drain and set saide.

4. toss edamame and green beans through paste. Add nigella seeds.

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