Ingredients
- 600 grams lamb (rump steak)
- Salt, to taste
- Pepper, to taste
- 800 grams potatoes, halved and thinly sliced
- 2 tablespoons olive oil
- 400 grams green beans (trimmed and cut into 5cm lengths)
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 80 grams dried tomatoes (chopped, drained, semi-dried tomatoes, 1/3 cup)
- 1/3 cup parsley (finely chopped fresh parsley, 40g)
- 400 gram beans (canned four bean mix, drained)
- 1 red capsicum (finely chopped)
How to Make
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Step 1: Season lamb with salt and pepper.
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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.
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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.
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Step 4: Boil or microwave green beans until tender and then drain and then rinse under cold water and then drain well.
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Step 5: To make salad, whisk remaining oil with vinegar, mustard, tomatoes and parsley in a large bowl and season.
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Step 6: Stir in bean mix, capsicum and green beans.
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Step 7: Serve lamb with potatoes and bean salad.
We hope you enjoy this recipe!
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