Griddled Lamb with Beetroot and Bean Salad

Marinated lamb steaks griddled and served with a fresh salad of beetroot, haricot beans, rocket, and orange dressing.

Healthy Dinner Lamb High Protein Salad

Estimated Nutrition

Calories

780.1

kcal / serving

3120.5 kcal total

Carbs

21.2g

per serving

84.6 g total

Fat

61.5g

per serving

245.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

CondimentsSauces

Dijon Mustard

Equivalent to 1 tsp

Fruits

piece

Lemon

Halved and juiced

piece

Orange

Segmented, juice reserved

LegumesPulses

400

Haricot Beans

Tinned, washed and drained

Meat

piece

Lamb Steak

Leg of lamb steaks

NutsSeeds

sprig

Rosemary

Fresh sprigs

pinch

Salt And Pepper

Seasoning to taste

Chive

Finely chopped

OilsFats

100

Olive Oil

For the marinade

Virgin Olive Oil

For the dressing

Vegetables

2.5

piece

Beetroot

Cooked and sliced

Wild Rocket

Method

Heat a griddle pan and cook the lamb for 3 minutes on each side.

Arrange sliced beetroot, rocket, beans, and orange segments on a serving plate.

Mix the lemon juice, halved lemons, olive oil, rosemary, and seasoning in a bowl.

Whisk together olive oil, reserved orange juice, mustard, and sugar in a jug.

Place the lamb on the salad, drizzle with dressing, and garnish with chives.

Coat the lamb steaks in the marinade and rest for 20 to 30 minutes.