Chickpea, Lamb and Redcurrant Salad

Preparation info
  • A Fine Supper for


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By Sally Butcher

Published 2014

  • About

Lamb on its own can be a bit weird in salads: the slight sweetness, the texture, the greasiness... It needs strong flavours to contrast and carry it – and this recipe does just that.

The lamb marinade is based on a throwaway comment by the deeply and importantly talented Tom Norrington Davies: you can tell a good chef when even their asides ooze culinary knowhow. You can, of course, use leftover lamb, in which case just disregard the first part of the recipe. Redcurrants are obvious