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Balsamic lamb with radicchio, cannellini bean and pecorino salad

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Balsamic lamb with radicchio, cannellini bean and pecorino salad
Balsamic lamb with radicchio, cannellini bean and pecorino salad
  • 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 1
    Combine the balsamic with garlic and 1 tbs oil. Season and pour over the lamb, then set aside for 15 minutes to marinate.
  • Step 2
    Heat 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 3
    Combine 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 4
    Slice 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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