Lamb With Italian Bean Salad

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (585.5 g)
  • Calories 683.3
  • Total Fat - 42.8 g
  • Saturated Fat - 16.4 g
  • Cholesterol - 109.5 mg
  • Sodium - 390.6 mg
  • Total Carbohydrate - 43.8 g
  • Dietary Fiber - 10.4 g
  • Sugars - 7.4 g
  • Protein - 31.7 g
  • Calcium - 126.8 mg
  • Iron - 5.7 mg
  • Vitamin C - 42.4 mg
  • Thiamin - 0.4 mg

Step 1

Season lamb with salt and pepper.

Step 2

Combine potatoes with half the oil and season and then spread onto an oven tray. and cook in a very hot oven (220C) for about 20 to 25 minutes, or until crisp.

Step 3

Meanwhile, heat an oiled frying pan over a medium to high heat and add lamb and cook for about 2 to 3 minutes on each side, or until cooked to your liking.

Step 4

Boil or microwave green beans until tender and then drain and then rinse under cold water and then drain well.

Step 5

To make salad, whisk remaining oil with vinegar, mustard, tomatoes and parsley in a large bowl and season.

Step 6

Stir in bean mix, capsicum and green beans.

Step 7

Serve lamb with potatoes and bean salad.

Tips & Variations


No special items needed.

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