-
1
Start by making the salad.
-
2
Bring a pan of salted water to the boil over a high heat.
-
3
Add the beans and cook for 2 minutes, adding the radishes after 1 minute.
-
4
Remove them from the boiling water and plunge them immediately into a bowl of iced water to refresh them.
-
5
When cold, strain the beans and the radishes and place them in a bowl.
-
6
Whisk together the oil, vinegar and mustards and pour the dressing over the beans and radishes.
-
7
Mix gently and season with salt and freshly ground black pepper.
-
8
For the tapenade, remove the stones from the black olives by placing them on a baking tray with another baking tray on top.
-
9
Roll the top tray back and forth until the flesh separates.
-
10
Place it in a food processor with the rest of the ingredients, except the lamb and the 1 tbsp of oil.
-
11
Blitz together until a thick paste is formed.
-
12
For the lamb, place the tablespoon of oil in a frying pan over a high heat until it is smoking hot.
-
13
Add the lamb and flip over every 1520 seconds until cooked to medium rare (35 minutes approximately) or to your liking, before leaving it to rest for 5 minutes.
-
14
Spread some of the tapenade on top of the lamb pieces and serve.
-
15
Alternatively, barbecue the lamb and spoon over a dollop of tapenade while it is still warm.
