Spicy lamb and salsa are a colourful and tasty addition to your cooking repertoire.
Ingredients
- 3 large roma tomatoes, deseeded, finely chopped
- 1 x 400g can no-added-salt cannellini beans, rinsed, drained
- 1/2 small red onion, finely chopped
- 2 tablespoons chopped fresh coriander
- 1 long fresh red chilli, halved, deseeded, finely chopped
- 2 teaspoons red wine vinegar
- 2 teaspoons olive oil
- Pinch of caster sugar
- 4 x 125g lamb leg steaks
- 2 teaspoons smoked paprika
- Olive oil spray
- 1 bunch broccolini, trimmed
Method
- Step 1Combine the tomato, beans, onion, coriander, chilli, vinegar and oil in a bowl. Season with pepper and the sugar.
- Step 2Heat a large non-stick frying pan over high heat. Sprinkle both sides of the lamb with the paprika and spray with olive oil spray. Add to the pan. Cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2 minutes to rest.
- Step 3Meanwhile, cook the broccolini in a steamer over a saucepan of simmering water for 5 minutes or until bright green and tender crisp.
- Step 4Thickly slice the lamb. Divide the broccolini and lamb among serving plates. Top with the salsa to serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1221 kj
Energy
12g
Fat Total
4g
Saturated Fat
7g
Fibre
32g
Protein
88mg
Cholesterol
105.28mg
Sodium
5g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
To deseed the tomatoes, cut into quarters lengthways and use a small sharp knife or spoon to remove the seeds
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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