Amsterdam Foodie

Spiced lamb with butter bean, sugar-snap pea, apricot, mint and corinader salad

It’s spring! And I am losing my characteristic cynicism for one moment to feel all joyous and excited about the sun… meanwhile, in the world of food, the days of gloom over the lack of seasonal ingredients are over – spring lamb is here!

I once fed a baby lamb from a bottle when I was a child; I stopped eating lamb for a whole year as a result. Then I realised that was just silly… almost 20 years later and I am still merrily eating (and cooking) lamb.

Yesterday, I pan-fried mine in a dry marinade of cumin and coriander with a butter bean, sugar-snap pea, apricot, mint and corinader leaf salad. Lekker.