Fresh, colourful and quick to prepare, this seasonal plate pairs warm Welsh Lamb with a bright summer salad.
Coat a Welsh Lamb loin or leg steaks with cumin, coriander and garlic, then sear in a hot pan. Add butter, cook to your liking and rest the meat under foil.
In the same pan, soften red onion and garlic before adding cooked beetroot and rosemary. Combine with broad beans, rocket, mint and feta.
A taste of summer
Finish with a dressing of olive oil, runny honey, lemon juice and zest. Slice the rested lamb thinly and serve warm over the salad.
