Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I don't normally get off on meat and fruit combos, but some fruits do have an affinity with meat - apples with pork and orange with duck, for example. Redcurrant jelly goes with roast lamb, of course, but these currants look better than they taste, and there's not a lot else you can do with them apart from adding a few to a summer pudding. I thought combining these acidic berries with lamb in a salad would make a nice change for a hot summer's day. For this recipe the cut I'd use would be the fillets under the saddle, as they cook in a couple of minutes and just melt in your mouth. You only get two small fillets of about 100g each per animal, so your butcher may not have them. The trimmed eye of meat from the best end or saddle, or even the rump, will work well instead - although either of these will take a little longer to cook.
I don't normally get off on meat and fruit combos, but some fruits do have an affinity with meat - apples with pork and orange with duck, for example. Redcurrant jelly goes with roast lamb, of course, but these currants look better than they taste, and there's not a lot else you can do with them apart from adding a few to a summer pudding. I thought combining these acidic berries with lamb in a salad would make a nice change for a hot summer's day. For this recipe the cut I'd use would be the fillets under the saddle, as they cook in a couple of minutes and just melt in your mouth. You only get two small fillets of about 100g each per animal, so your butcher may not have them. The trimmed eye of meat from the best end or saddle, or even the rump, will work well instead - although either of these will take a little longer to cook.
8 lamb under fillets or alternative cuts (as above) weighing 250-280g each
60-80g extra fine French beans, cooked in boiling salted water for 3 minutes and drained
60-80g corn salad (lambs lettuce) or similar
40g redcurrants, removed from the stalks
Salt and freshly ground black pepper
Vegetable oil for frying
for the dressing
1tbsp good quality red wine vinegar, such as cabernet sauvignon
5tbsp olive oil
If you can't get really fine French beans you can tear thicker ones in half lengthways down the natural seam to make the salad a little more delicate. Season the lamb fillets, heat about a tablespoon of vegetable oil in a frying pan until almost smoking and fry them for about 1 minute on each side, then transfer to a plate to catch any juices.
Whisk the vinegar, oil and lamb juices together and season. Put the corn salad, beans and redcurrants into a bowl and toss with half of the dressing, then arrange on four plates. Slice the lamb thinly and arrange the slices on the salad then scatter over the redcurrants.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments