Heston’s Lamb with Tapenade with Runner Bean and Radish Salad

Heston’s Lamb with Tapenade with Runner Bean and Radish Salad

Serves 4

”Lamb and olives are a classic Provençale combination and this is an easy way to pair the two flavours. Waitrose sources British lamb within its natural season so it is at its very best right now.” Heston

For the lamb
340g jar Waitrose Whole Black Natural Olives in brine (not pitted), washed
142g jar Cooks Ingredients Nonpareille Capers, drained
100g jar Waitrose Anchovy Fillets in Extra Virgin Olive Oi
20g pack mint, leaves only
25g pack basil, leaves only
6 Tbsp olive oil, plus 1 TB for cooking
zest and juice of 1 lemon
8 pieces Essential Waitrose British lamb (shoulder, loin or rack chops or leg steaks)

For the runner bean and radish salad
200g Essential Waitrose Runner Beans, sliced diagonally
12 Essential Waitrose Radishes, quartered
80g grapeseed oil
20g white wine vinegar
20g wholegrain mustard
1 tsp English mustard
salt and freshly ground black pepper


For the tapenade, remove the stones from the black olives by placing them on a baking tray with another baking tray on top. Roll the top tray back and forth until the flesh separates.

Place it in a food processor with the rest of the ingredients, except the lamb and the 1 tbsp of oil. Blitz together until a thick paste is formed.

Place the tablespoon of oil in a frying pan over a high heat until it is smoking hot. Add the lamb and flip over every 15–20 seconds until cooked to medium rare (3–5 minutes approximately) or to your liking, before leaving it to rest for 5 minutes. Spread some of the tapenade on top of the lamb pieces and serve. Alternatively, barbecue the lamb and spoon over a dollop of tapenade while it is still warm.

In the meantime, make the runner bean and radish salad. Bring a pan of salted water to the boil over a high heat. Add the beans and cook for 2 minutes, adding the radishes after 1 minute. Remove them from the boiling water and plunge them immediately into a bowl of iced water to refresh them. When cold, strain the beans and the radishes and place them in a bowl. Whisk together the oil, vinegar and mustards and pour the dressing over the beans and radishes. Mix gently and season with salt and freshly ground black pepper.

Serve the lamb with the runner bean and radish salad.