Chargrilled lamb with warm broad bean salad
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Time to make:
$6.50 per serve
(at time of publication)
Full ingredients list:
400g lean lamb fillets
1 teaspoon dried or fresh rosemary leaves
Juice of 2 lemons
1 teaspoon crushed garlic
2 cups frozen broad beans, peeled
2 x 250g pouches microwavable brown rice & quinoa, heated
1 medium red onion,
1 x 250g punnet cherry tomatoes, halved
60g baby rocket, to serve
Nutritional information (per serve)
Instructions and steps:
1 Place the lamb fillets into a dish; sprinkle with rosemary and season with cracked black pepper. Combine lemon juice and garlic with 2 tablespoons of olive oil. Pour 1 tablespoon over the lamb; set aside to marinate for 10 minutes. Reserve remaining dressing for the salad.
2 Cook the broad beans in a saucepan of boiling water for4–5 minutes. Drain well, return to pan. Add the rice and quinoa, red onion and cherry tomatoes with reserved dressing. Toss to combine. Cover to keep warm.
3 Heat a chargrill pan or large non-stick frying pan on medium heat. Add the marinated lamb fillets; cook for 4–5 minutes, turning them often until lightly browned. Rest for 3 minutes, then slice thickly.
4 Divide the warm broad bean salad among four serving plates. Arrange the sliced lamb over the salad and top with baby rocket, to serve.
About this recipe
First published: August 2018