Chargrilled lamb with warm broad bean salad
Nutrition Info.(per serve)
400g lean lamb fillets
1 teaspoon dried or fresh rosemary leaves
juice of 2 lemons
2 tablespoons olive oil
1 teaspoon crushed garlic
2 cups frozen broad beans, thawed and peeled
2 x 250g pouches microwavable brown rice and quinoa, heated
1 red onion, finely sliced
250g punnet cherry tomatoes, halved
4 cups baby rocket, to serve
Total fat 17g
Saturated fat 5g
Dietary fibre 9g
1 In a baking dish, place lamb fillets, sprinkle with rosemary and season with cracked black pepper. In a small bowl, combine lemon juice and garlic with olive oil. Pour 1 tablespoon of the dressing over the lamb. Set aside to marinate for 10 minutes. Reserve remaining dressing for salad.
2 In a saucepan of boiling water, cook broad beans for 4-5 minutes. Drain well, return to pan. Add rice and quinoa, red onion and cherry tomatoes with reserved dressing. Toss to combine. Cover to keep warm.
3 Spray a chargrill pan or large non-stick frying pan with oil and set over a medium heat. Add marinated lamb fillets. Cook for 4-5 minutes, turning often, until lightly browned. Rest for 3 minutes, then slice thickly.
4 Divide warm broad bean salad among 4 plates. Arrange sliced lamb over the salad and top with baby rocket to serve.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.