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!

Preparation

20 minutes

Cooking

3-4 minutes plus marinating time

Serves

4

Oven Temp

Pre Heat Grill

Ingredients

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

For the marinade:
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

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

For the dressing:
100ml olive oil
30ml balsamic vinegar
Handful of chopped basil leaves
Salt and pepper

Method
  1. 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.
  2. To make the dressing whisk together the olive oil, balsamic vinegar and the basil.
  3. 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.

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