Lamb With Italian Bean Salad
Recipe: #31337
January 27, 2019
Categories: Beans, Lamb/Mutton, Potatoes, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Green Beans, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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