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  1. Home
  2. soy free dinners

Lamb with Italian bean salad

This lamb salad makes a great weeknight family dinner. Made in under 30 minutes, its healthier-style sides include green beans and baked potato chips. - by Constant Commerce
  • 18 Jan 2017
Lamb with Italian bean salad
Cook: 30 Minutes - easy - Serves 4 - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
Proudly supported by
This lamb salad makes a great weeknight family dinner. Made in under 30 minutes, its healthier-style sides include green beans and baked potato chips.

Ingredients

600 g lamb rump steak

Salt and pepper, to taste

800 g potatoes, halved, thinly sliced

2 tbsp olive oil

400 g green beans, trimmed, cut into 5cm lengths

2 tsp white wine vinegar

1 tsp Dijon mustard

⅓ cup chopped, drained, semi-dried tomatoes (80g)

⅓ cup finely chopped fresh parsley (40g)

400 g canned four bean mix, drained

1 red capsicum, finely chopped

Method

  1. Season lamb with salt and pepper.
  2. Combine potatoes with half the oil. Season. Spread onto an oven tray.
  3. Cook in a very hot oven (220C) for about 20 to 25 minutes, or until crisp.
  4. Meanwhile, heat an oiled frying pan over a medium to high heat. Add lamb. Cook for about 2 to 3 minutes on each side, or until cooked to your liking.
  5. Boil or microwave green beans until tender. Drain. Rinse under cold water. Drain well.
  6. To make salad, whisk remaining oil with vinegar, mustard, tomatoes and parsley in a large bowl. Season. Stir in bean mix, capsicum and green beans.
  7. Serve lamb with potatoes and bean salad.

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