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Lamb and green bean salad with pesto dressing
Lamb and green bean salad with pesto dressing
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create a vibrant summer salad by tossing tender lamb and crisp green beans in a decadent basil dressing.
Ingredients:
  • 2 (about 500g) lamb eye of loin (backstrap)
  • 240g green beans, topped
  • 3 large ripe tomatoes, coarsely chopped
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced
  • 1/2 bunch watercress, sprigs picked, washed
  • 250.00 ml firmly packed fresh basil leaves
  • 1 x 75g pkt toasted pine nuts
  • 30g (1/3 cup) shredded parmesan
  • 125ml (1/2 cup) olive oil
  • 80ml (1/3 cup) fresh lemon juice
Instructions:
  • 1. Preheat a non-stick frying pan over medium-high heat. Cook lamb for 4-5 minutes per side for a medium doneness or to your preference. Remove and place on a plate. Cover with foil and let it rest for 5 minutes. Slice thinly before serving.
  • Cook the beans in boiling water for 3-4 minutes until they are bright green and tender crisp. Refresh them under cold running water and then drain.
  • Prepare the pesto dressing by combining basil, pine nuts, parmesan, and garlic in a food processor. Pulse until coarsely chopped. With the processor running, slowly drizzle in the oil until fully incorporated. Lastly, add lemon juice and blend until smooth.
  • In a bowl, mix the beans, tomato, cucumber, and watercress. Spoon onto serving plates, top with lamb, drizzle with pesto dressing, and season with pepper before serving.

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