Serves: 4
Oven Temp: Pre Heat GrillMethod
- 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.
Ingredients
- 4 x 250 g Northern Ireland Farm Quality Assured lamb leg steaks
For the marinade:
- 4 Anchovy fillets crushed with a fork
- 1 Garlic clove CRUSHED
- Juice and finely grated zest of 1 lemon
- 100 ml Olive oil
- 20 Basil leaves chopped
For the bean salad:
- 200 g Cooked white beans cannelloni or borlotti or a mixture of both
- 100 g Sweet corn
- 100 g Kidney beans
- Baby salad leaves (enough for 4 people)
- 100 g Supermarket or deli bought sun blush tomatoes
- 1 Red onion finely chopped
- 1 Red pepper finely chopped
For the dressing:
- 100 ml Olive oil
- 30 ml balsamic vinegar
- Handful of chopped leaves
- Salt and pepper
