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Lamb with bean and tomato salad
Lamb with bean and tomato salad
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Luscious lamb steaks paired with nutritious veggies for a satisfying low-carb dish.
Ingredients:
  • 200g green beans, topped and tailed, halved diagonally
  • 200g fresh butter beans, topped and tailed, halved diagonally
  • 3 ripe tomatoes, quartered, deseeded, sliced into strips
  • 62.50 ml chopped fresh continental parsley
  • 4 shallots, thinly diagonally sliced
  • 36.40 gm extra virgin olive oil
  • 30.00 ml red wine vinegar
  • Pinch sugar
  • Salt & freshly ground pepper
  • 4 lamb leg steaks (about 100g each)
  • 9.20 gm olive oil
Instructions:
  • Boil the beans in a saucepan for 1-2 minutes, then drain and rinse thoroughly with cold water.
  • Combine beans, tomatoes, parsley, and shallots in a large bowl. In a separate bowl, whisk together olive oil, vinegar, sugar, salt, and pepper. Pour dressing over bean mixture and toss until well combined. Let it sit for a moment.
  • Preheat a barbeque grill or chargrill pan over medium-high heat. Brush both sides of the lamb with oil, and season generously with salt and pepper. Grill for 3 minutes on each side for medium doneness, or as desired. Rest on a plate, cover with foil, and let sit for 5 minutes before serving.
  • Present the lamb alongside the flavorful bean salad.

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