Chargrilled lamb with bean salad

Chargrilled lamb with bean salad


Packed with healthy beans and a side of lamb, this salad main makes a simple yet satisfying mid-week meal.

The ingredient of Chargrilled lamb with bean salad

  1. 500g lamb eye of loin fillets (backstrap)
  2. 1/4 cup (60ml) balsamic vinegar, plus extra to serve
  3. 2 tablespoons extra virgin olive oil, plus extra to serve
  4. 2 tablespoons wholegrain mustard
  5. 3 teaspoons coarse black pepper
  6. 200g baby green beans
  7. 400g can butter beans, rinsed, drained
  8. 200g grape tomatoes, halved
  9. 120g mixed salad leaves

The instruction how to make Chargrilled lamb with bean salad

  1. Place lamb in a glass or ceramic dish. Combine the vinegar, oil, mustard and pepper. Pour over the lamb and toss to coat. Cover and refrigerate for 30 minutes to marinate.
  2. Cook the green beans in a saucepan of boiling water for 2-3 minutes or until bright green and just tender. Drain and refresh under cold running water. Transfer to a bowl and add butter beans, tomatoes and salad leaves.
  3. Preheat a chargrill pan on a medium-high heat. Drain the lamb and cook on the chargrill for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 6 minutes to rest. Thinly slice the lamb.
  4. Serve the lamb with the salad and drizzle with a little extra oil and balsamic vinegar.

Nutritions of Chargrilled lamb with bean salad

calories: 306.876 calories
calories: 17 grams fat
calories: 4 grams saturated fat
calories: 5 grams carbohydrates
calories: 4 grams sugar
calories: 31 grams protein
calories: 80 milligrams cholesterol
calories: 247.31 milligrams sodium
calories: NutritionInformation

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