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Fennel Salad with Lamb

Fennel Salad with Lamb

Here is how to prepare a delicious fennel salad with lamb, cucumber, lettuce, red pepper and broad beans, and topped with crushed peanuts.

18 June, 2018
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serves for


total time

0 HR 45 MIN


Olive oil
2 tbsp
4 x 200 g, breasts, trimmed and skinned
1/2, finely sliced
1 red, seeded and sliced
2 gem, sliced
1 large bulb, finely sliced with tops reserved for garnishing
150 g, frozen, thawed and shelled
Peanut Oil
100 ml
White wine vinegar
1 tbsp
1 tbsp
Dijon mustard
1 tsp
50 g, unsalted, crushed


How to make a tasty Fennel Salad with Lamb

  • Preheat the oven to 190°C (170°C fan) | gas 5.
  • Rub the lamb breasts with the olive oil and season well.
  • Heat a large heatproof frying pan over a moderate heat until hot and seal the lamb breasts until golden brown in colour all over.
  • Transfer to oven to finish cooking for 12-14 minutes.
  • Meanwhile, whisk together the mustard, honey, white wine vinegar and seasoning until smooth in a small mixing bowl. Whisk in the groundnut oil in a slow steady stream until you have a thickened dressing.
  • Fold through most of the peanuts and chill until ready to use.
  • Remove the lamb from the oven and let it rest for 5 minutes before slicing into strips.
  • Toss with the cucumber, fennel, lettuce, red pepper and broad beans before arranging in serving bowls.
  • Drizzle with the dressing and garnish the top with fennel tops and a pinch of the remaining crushed peanuts.
  • Serve immediately.

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