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The Natural Choice For Beed & Lamb

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Italian Lamb with bean and tomato salad

Bring out the best in Northern Ireland Farm Quality Assured lamb leg steaks with this delicious marinade and amaze your friends with a dish that’s bursting with flavour. Inspired by the taste of Italy, this salad is full of beans!

Serves 4
Prep Time 20 mins
Cooking Time 3-4 minutes plus marinating time
Oven temperature Pre-heat a grill or barbecue

Always wash your hands after handling raw meat


  • 4 Northern Ireland Farm Quality Assured lamb leg steaks (about 250g each)


  • 4 anchovy fillets, crushed with a fork
  • 1 garlic clove, crushed
  • Juice and finely grated zest of 1 lemon
  • 100ml olive oil
  • 20 basil leaves, chopped

Ingredients for the bean salad

  • 200g cooked white beans, cannelloni or borlotti or a mixture of both
  • 100g sweet corn
  • 100g kidney beans
  • Baby salad leaves (enough for 4 people)
  • 100g supermarket or deli bought sun blush tomatoes
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped


  • 100ml olive oil
  • 30ml balsamic vinegar
  • Handful of chopped basil leaves
  • Salt and pepper


Mix all of the marinade ingredients together and add the lamb steaks making sure they are thoroughly coated. Leave for a few hours to let the flavours develop, then remove from the marinade and either grill or barbecue for 3 – 4 minutes on either side until cooked. Rest the lamb for a few minutes.

To make the dressing whisk together the olive oil, balsamic vinegar and the basil.
Toss the bean salad ingredients together and add the dressing. Arrange on a serving plate, top with the lamb steaks and garnish with a few beans.