Chargrilled lamb with warm broad bean salad
(at time of publication)
- 400g lean lamb fillets
- 1 teaspoon dried or fresh rosemary leaves
- juice of 2 lemons
- 2 tablespoons olive oil
- 1 teaspoon crushed garlic
- 2 cups frozen broad beansfavaX, thawed and peeled
- 2 x 250g pouches microwavable brown rice and quinoa, heated
- 1 red onion, finely sliced
- 250g punnet cherry tomatoes, halved
- 4 cups baby rocketarugulaX, to serve
1 In a baking dish, place lamb fillets, sprinkle with rosemary and season with cracked black pepper. In a small bowl, combine lemon juice and garlic with olive oil. Pour 1 tablespoon of the dressing over the lamb. Set aside to marinate for 10 minutes. Reserve remaining dressing for salad.
2 In a saucepan of boiling water, cook broad beans for 4-5 minutes. Drain well, return to pan. Add rice and quinoa, red onion and cherry tomatoes with reserved dressing. Toss to combine. Cover to keep warm.
3 Spray a chargrill pan or large non-stick frying pan with oil and set over a medium heat. Add marinated lamb fillets. Cook for 4-5 minutes, turning often, until lightly browned. Rest for 3 minutes, then slice thickly.
4 Divide warm broad bean salad among 4 plates. Arrange sliced lamb over the salad and top with baby rocket to serve.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 5g
Dietary fibre 9g
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