Lamb and warm artichoke salad

Detailed step-by-step description of how to cook the dish "Lamb and warm artichoke salad". Try it by all means

Recipe «Lamb and warm artichoke salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 cups frozen broad beans, 1 lemon, 1/4 cup extra virgin olive oil, 2 tsp sumac, 12 lamb cutlets , 8 marinated artichokes, cut into wedges, 400g can cannelini beans, rinsed, drained, 1 Spanish onion, thinly sliced , 1/2 cup flat-leaf parsley leaves.

Ingredients:

• 2 cups frozen broad beans 
• 1 lemon 
• 1/4 cup extra virgin olive oil 
• 2 tsp sumac 
• 12 lamb cutlets 
• 8 marinated artichokes, cut into wedges 
• 400g can cannelini beans, rinsed, drained 
• 1 Spanish onion, thinly sliced 
• 1/2 cup flat-leaf parsley leaves 

Instructions

1. Cook the broad beans in a large saucepan of boiling water for 2 minutes or until tender. Drain well and remove and discard skins. Set aside.
2. Use a zester to remove rind from lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon. Combine the juice, rind and oil in a jug.
3. Sprinkle sumac evenly over both sides of lamb. Heat a large frying pan over high heat. Add the lamb and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 5 minutes to rest.
4. Meanwhile, heat a large frying pan over high heat. Add the lemon mixture, artichoke, broad beans, cannelini beans and onion and cook, turning occasionally, for 2-3 minutes or until heated through. Remove from heat and add the parsley.
5. Spoon the artichoke salad among serving dishes. Top with lamb cutlets and serve immediately.