Balsamic lamb with radicchio, cannellini bean and pecorino salad

Cooking Salads Balsamic lamb with radicchio, cannellini bean and pecorino salad

Put a new spin on everyones favourite cucina with this easy weeknight lamb leg steak and Italian-style salad.

Lables: High protein Low carb Low sugar Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine the balsamic with garlic and 1 tbs oil. Season and pour over the lamb, then set aside for 15 minutes to marinate.
  2. Heat 1 tbs oil in a large frypan over medium-high heat. Cook the lamb for 3 minutes each side for medium, then set aside, loosely covered with foil, to rest for 5 minutes.
  3. Combine lamb resting juices with lemon juice and remaining 2 tbs oil. In a separate bowl, combine radicchio, rocket, beans, cucumber and pecorino. Season, then add dressing and toss to combine.
  4. Slice the lamb and serve immediately with the salad.

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2 tbsp balsamic vinegar
2 garlic cloves, finely chopped
1/3 cup olive oil
4 x 200g lamb leg steaks
Juice of 1 lemon
1 radicchio, outer leaves discarded
100g rocket
400g can cannellini beans, rinsed, drained
1 Lebanese cucumber, thinly sliced into ribbons
40g pecorino, shaved

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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