Italian lamb with bean and tomato salad

Italian lamb with bean and tomato salad preparation time Serves: 4
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Italian lamb with bean and tomato salad cook time Cook: 30 mins
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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.