Name: Chargrilled lamb with bean, potato and watercress salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 8 small kipfler potatoes, scrubbed; 175g thin green beans, topped; 8 x 100g lean lamb fillets; 500.00 ml watercress sprigs; 3 witlof (Belgian endive), leaves separated, halved lengthways; 140g yoghurt; 60g sour cream; 42.00 gm lemon juice; 1 large Lebanese cucumber, peeled, seeds removed, coarsely grated

Chargrilled lamb with bean, potato and watercress salad

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Satisfying and healthy lamb salad recipe for an easy meal.

Ingredients:

8 small kipfler potatoes, scrubbed
175g thin green beans, topped
8 x 100g lean lamb fillets
500.00 ml watercress sprigs
3 witlof (Belgian endive), leaves separated, halved lengthways
140g yoghurt
60g sour cream
42.00 gm lemon juice
1 large Lebanese cucumber, peeled, seeds removed, coarsely grated

Instructions:

1. Boil potatoes in a large pot of water for 12-15 minutes until barely tender. Toss in beans for the last minute of cooking, then drain and rinse under cold water before draining once more. Quarter potatoes lengthwise.
Heat a lightly oiled chargrill pan or large frypan on high heat while you cook the lamb for 3 minutes on each side for a pink center or to your desired level of doneness. Once cooked, remove from heat and let the lamb rest in the pan for 5 minutes.
In a large bowl, combine all dressing ingredients and season with salt and pepper. Add potato, beans, watercress, and witlof, tossing to mix well. Plate the salad, then slice the lamb and serve on top.

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