Ceremonial lamb with broad beans & mint
A superb main course for a dinner party
Punchy spring greens
6 as a side
Easy
Prep:
Cook:
Anchovies and a grating of Parmesan add a savoury kick to these spring greens with crunchy hazelnuts, the perfect side to an Easter meal with the family
Skip to ingredients
- 50g unsalted butter
- 6 anchovy fillets
- 2 garlic clovesfinely chopped
- 500g spring greenswashed and shredded
- 1 lemonjuiced
- 50g finely grated parmesan
- 30g hazelnutstoasted and roughly chopped
Nutrition: per serving
- kcal160
- fat13g
- saturates6g
- carbs2g
- sugars1g
- fibre3g
- protein6g
- salt0.6g
Method
step 1
While the lamb is resting, melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 mins until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 mins until wilted.
step 2
Add the lemon juice and parmesan and stir well to melt the cheese. Season to taste, transfer to a serving bowl and scatter over the hazelnuts.
