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Balsamic lamb with radicchio, cannellini bean and pecorino salad
Balsamic lamb with radicchio, cannellini bean and pecorino salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Elevate a classic dish with this simple recipe for lamb leg steak and fresh Italian salad.
Ingredients:
  • 40.00 ml balsamic vinegar
  • 2 garlic cloves, finely chopped
  • 80ml olive oil
  • 4 x 200g lamb leg steaks
  • Juice of 1 lemon
  • 1 radicchio, outer leaves discarded
  • 100g rocket
  • 400g can cannellini beans, rinsed, drained
  • 1 Lebanese cucumber, thinly sliced into ribbons
  • 40g pecorino, shaved
Instructions:
  • Mix the balsamic vinegar with minced garlic and 1 tablespoon of oil. Season the mixture and drizzle it over the lamb. Let it sit for 15 minutes to marinate.
  • In a large frypan over medium-high heat, heat 1 tablespoon of oil. Sear the lamb for 3 minutes on each side for a medium cook, then let it rest for 5 minutes covered with foil.
  • Mix the lamb resting juices with lemon juice and the remaining 2 tablespoons of oil. In another bowl, combine radicchio, arugula, beans, cucumber, and pecorino cheese. Season with salt and pepper, then pour the dressing over the salad and toss everything together.
  • Carve the lamb and enjoy promptly alongside the salad.

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