Home » Lamb Recipes » Italian lamb with bean and tomato salad
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Equipment
- mixing bowls
- fork
- garlic crusher
- mixing spoons
- Zesater
- Cling film
- Can opener
- Chopping board
- knife
- tongs
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Ingredients
- 4 Northern Ireland Farm Quality Assured lamb leg steaks
Marinade
- 4 Anchovy fillets
- 1 Garlic clove
- 1 Lemon
- 20 Basil leaves
- 100 ml Olive oil
Ingredients for the bean salad
- 200 g White beans e.g. cannellini
- 100 g Kidney beans
- 100 g Sweetcorn
- 1 Red onion
- 1 Red pepper
- 100 g Sun blush tomatoes
- 1 Bag baby salad leaves
Dressing
- 100 ml Olive oil
- 2 x 15 ml (2 tbsp) Balsamic vinegar
- Handful of basil leaves
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Method
- Pre heat the grill
Make the marinade:
- Add the anchovies to a mixing bowl and mash with a fork;
- Peel and crush the garlic;
- Zest and juice the lemon;
- Chop the basil;
- Add the olive oil and mix well.
Method
- Add the lamb steaks to the marinade, making sure they are thoroughly coated, cover with cling film and leave to marinate in the fridge for 2 hours. Remember to wash your hands thoroughly after handling raw meat.
- Drain the cannellini beans, kidney beans and sweetcorn, add to a mixing bowl.
Prepare the vegetables:
- Peel, remove the top and bottom of the onion and finely chop;
- Remove the stalk and seeds from the pepper and finely chop;
- Finley chop the sundried tomatoes.
- Add the salad leaves and mix well.
Make the dressing:
- Add the olive oil and balsamic vinegar to a small mixing bowl;
- Chop the basil;
- Pour over the salad and mix well.
The steaks
- Remove the lamb steaks from the marinade and place on a baking tray. Remember to wash your hands thoroughly after handling raw meat.
- Grill the lamb steaks for 4 minutes on each side. Remove from the heat and rest for 2 minutes.
- Serve the lamb steaks with the bean salad.