Steamed Lamb and Pasta Salad with Autumn Greens
This vibrant salad combines tender lamb, fresh seasonal greens, and al dente pasta, lightly steamed to create a harmonious dish reflecting autumn's bounty.
As autumn ushers in a shift in culinary traditions and flavors, this dish draws from the rich history of seasonal harvests. September in Belgium brings an abundance of fresh produce and meats, reminiscent of community gatherings around shared meals. The steaming technique not only preserves the nutrients but also reflects the Japanese practice of savoring seasonal changes, akin to momijigari, where nature's transitions are celebrated. The use of lamb, a protein often enjoyed in historical feasts, connects the dish to Belgium's agricultural roots, while the pasta serves as a nod to shared European culinary influences. Inspired by ‘The Off-Season Is Now Its Own Season’: Fall Travel Comes Into Its Own and Experiencing Japan’s Fiery Autumnal Foliage.
Instructions
- In a pot, bring water to a boil and season it with salt. Cook the pasta according to package instructions until al dente, then drain and set aside.
- While the pasta is cooking, heat a skillet over medium heat. Add a tablespoon of olive oil and sear the lamb strips for about 4-5 minutes until browned. Season with salt and pepper. Remove from heat.
- In the same skillet, add the green beans and a splash of water. Cover and steam for about 3-4 minutes until tender but still crisp.
- In a large bowl, combine the cooked pasta, steamed green beans, fresh spinach, and cherry tomatoes. Add the seared lamb on top.
- In a small bowl, whisk together the remaining olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with extra cherry tomatoes or a sprinkle of fresh herbs if desired.