Name: Chargrilled lamb with bean salad
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 1
Ingredients: 500g lamb eye of loin fillets (backstrap); 60ml balsamic vinegar; 36.40 gm extra virgin olive oil, plus extra to serve; 46.80 gm wholegrain mustard; 3 tsp coarse black pepper; 200g baby green beans; 400g can butter beans, rinsed, drained; 200g grape tomatoes, halved; 120g mixed salad leaves

Chargrilled lamb with bean salad

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Prep Time:
45 minutes

Cook Time:
15 minutes

Total Time:
60 minutes

Satisfying lamb and bean salad for an easy weekday dinner.

Ingredients:

500g lamb eye of loin fillets (backstrap)
60ml balsamic vinegar
36.40 gm extra virgin olive oil, plus extra to serve
46.80 gm wholegrain mustard
3 tsp coarse black pepper
200g baby green beans
400g can butter beans, rinsed, drained
200g grape tomatoes, halved
120g mixed salad leaves

Instructions:

In a glass or ceramic dish, add the lamb. Mix vinegar, oil, mustard, and pepper together. Drizzle over the lamb and mix well. Cover and refrigerate for 30 minutes to marinate.
Boil green beans until bright green and tender, about 2-3 minutes. Drain and cool with cold water. Combine with butter beans, tomatoes, and salad leaves in a bowl.
Heat a chargrill pan over medium-high heat. Cook the lamb for 4 minutes on each side for a medium doneness. Place the lamb on a plate, cover with foil, and let it rest for 6 minutes before thinly slicing.
Present the lamb alongside the salad and generously drizzle with some additional oil and balsamic vinegar.

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