Serves 4
Lamb
Combine the thyme, garlic, lemon zest and half the lemon juice in a bowl, add a splash of olive oil and the lamb, season with salt and pepper, mix well and set aside to marinate for 30min.
Drain the lamb from the marinade and chargrill, turning occasionally, for 2–3min until brown all over, but still pink in the middle.
Zucchini
Heat a barbecue or chargrill pan to high.
Toss the zucchini with a little oil and chargrill, turning occasionally, for 1–2min until just tender, then set aside.
Salad
Blanch the peas in a saucepan of boiling salted water for 1–2min until bright green and tender, then drain and refresh under cold running water.
Combine in a large bowl with the rocket, shaved fennel and fronds, parsley, mint and
spring onion.
To Serve
Rest the lamb for a minute or two, then slice thickly across the grain and add to the salad, along with the chargrilled zucchini.
Add the vinegar and remaining lemon juice, drizzle generously with extra virgin olive oil, season with salt and pepper, toss to combine and serve.
Optional
Pan-frying is also a good method to cook the tenderloins: heat a splash of olive oil in
a frying pan over high heat and sear well all over, then set aside to rest for a minute or two before carving.
Tips
If zucchini flowers are in season, add them to the salad. Tear the petals into pieces and thinly slice the stems into rounds.
Images and text from Meat: The Ultimate Companion by Anthony Puharich & Libby Travers, photography by Alan Beson. Murdoch Books RRP $79.99.
