- 0:25 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Put a new spin on everyone’s favourite cucina with this easy weeknight lamb leg steak and Italian-style salad.
Ingredients
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, finely chopped
- 1/3 cup (80ml) olive oil
- 4 x 200g lamb leg steaks
- Juice of 1 lemon
- 1 radicchio, outer leaves discarded
- 100g rocket
- 400g can cannellini beans, rinsed, drained
- 1 Lebanese cucumber, thinly sliced into ribbons
- 40g pecorino, shaved
Method
- Step 1Combine the balsamic with garlic and 1 tbs oil. Season and pour over the lamb, then set aside for 15 minutes to marinate.
- Step 2Heat 1 tbs oil in a large frypan over medium-high heat. Cook the lamb for 3 minutes each side for medium, then set aside, loosely covered with foil, to rest for 5 minutes.
- Step 3Combine lamb resting juices with lemon juice and remaining 2 tbs oil. In a separate bowl, combine radicchio, rocket, beans, cucumber and pecorino. Season, then add dressing and toss to combine.
- Step 4Slice the lamb and serve immediately with the salad.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2962 kj
Energy
36.9g
Fat Total
10.6g
Saturated Fat
6.9g
Fibre
67.7g
Protein
191mg
Cholesterol
373mg
Sodium
4.4g
Carbs (sugar)
23.2g
Carbs (total)
All nutrition values are per serve
- Author: Warren Mendes
- Image credit: Jeremy Simons
- Publication: delicious.
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