The thyme mixture infuses the lamb with an aromatic and delicious flavour that is sure to impress.
Ingredients
- 8 (600g) lamb leg steaks
- 3 teaspoons fresh thyme leaves
- 1 tablespoon finely grated lemon rind
- 2 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 250g green beans, trimmed
- 20g butter
- 400g can cannellini beans, drained, rinsed
- 1/4 cup lemon juice
- Lemon wedges, to serve
- Crusty bread, to serve
Method
- Step 1Cut each lamb steak lengthways to form a pocket (do not cut all the way through). Combine thyme, lemon rind and half the garlic in a bowl. Season with pepper. Divide thyme mixture between lamb pockets.
- Step 2Heat 2 teaspoons oil in a frying pan over medium heat. Cook lamb, in batches, adding more oil when necessary, for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate.
- Step 3Meanwhile, cook green beans in a saucepan of boiling, salted water, for 2 to 3 minutes or until tender. Drain.
- Step 4Return pan to medium-high heat. Add butter and remaining garlic. Cook, stirring, for 2 minutes or until butter is foaming. Add cannellini beans and lemon juice. Cook, stirring, for 2 to 3 minutes or until heated through. Divide cannellini bean mixture, green beans and lamb between plates. Serve with lemon wedges and bread.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1535 kj
Energy
20g
Fat Total
7g
Saturated Fat
6g
Fibre
36g
Protein
116mg
Cholesterol
134.47mg
Sodium
2g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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