Lamb Strips with Warm Wheat Berry salad

PREP: 5 mins COOK: 15 mins Add to My Favourites


Serves 4

  • 500g lamb fillet, thinly sliced
  • 3-4 tbsp olive oil
  • 1 or 2 shallots, peeled and finely chopped
  • 200g precooked wheat berries
  • 450ml stock
  • 300g shiitake mushrooms
  • Salt and pepper
  • 4 handfuls lamb's lettuce
  • 2 tbsp chopped chives
  • 50g toasted hazelnuts, roughly chopped


  • 2 tblsp olive oil
  • 1 tblsp Xerès (sherry) vinegar


Step 1

Heat 2 tbsp oil in a large saucepan. Add the shallots and allow to cook for 2 minutes. Add the wheat berries, stir for 1 minute and then pour in the stock.  Cover and bring to the boil.  Reduce the heat and simmer for 10 minutes on a low heat. 

Step 2

Meanwhile, clean and slice the mushrooms. Heat some more oil in a large frying pan or wok. Add the lamb slices. Cook for 5 minutes on a high heat.  Taste and season with salt and pepper. 

Step 3

Wash the lamb's lettuce, then divide it between four serving plates.

Step 4

Taste the wheat berries and season. Add the chives and stir. Add it to the plates, followed by the mushrooms and lamb. 

Step 5

Add 2 tbsp oil and the vinegar to the frying pan. Heat it quickly, scraping off the cooking juices. Pour a small amount of this warm vinaigrette onto the plates, sprinkle the hazelnuts on top and serve immediately.

Chef's Tip

Don't soak the mushrooms, they just need brushing or wiping with a cloth.

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