|1 cup||leftover leg of lamb — cut into long strips|
|120 g||tender stem broccoli|
|60 g||fine green beans|
|3||baby marrow — cut into thin slices|
|60 ml||pine nuts|
|handful||parmesan cheese — grated|
|1||lemon — quartered|
|olive oil — to serve|
|salt and black pepper — to serve|
Steam or blanch the vegetables for 2 – 3 minute. Make sure they are bright green and still crunchy. Leave to cool.
While the veggies are steaming, toast the pine nuts and fry the capers in some olive oil.
To serve, add the vegetables to a salad bowl with the lamb and then top with the capers, pine nuts and parmesan cheese. Season with salt and pepper to taste.
Drizzle with some lemon juice and olive oil to serve.
Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.