Lamb

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  • Family Friendly
  • Fast
  • Healthy

Lamb Steaks with Tomato, Cannellini Bean and Basil Salad

Bringing a little Italian riff to a simple weeknight dinner, this tomato, cannellini bean and basil salad is fresh, fragrant and just right when served with tender, pan-fried lamb.

30 Minutes

Recipe

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01

Prepare Vegetables

Halve tomatoes. Thinly slice spring onion. Drain and rinse cannellini beans.

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02

Chop Basil

Pick basil leaves from their stems and thinly slice.

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03

Cook Steaks

Heat a frypan over medium-high heat. Rub lamb with 2 teaspoons oil and sprinkle with salt and pepper. Cook for 3 minutes each side for medium rare. Remove from pan, cover with aluminium foil and set aside to rest for 5 minutes.

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04

Make Dressing

Place red wine vinegar, remaining olive oil, basil, spring onion and a pinch of sea salt and pepper in a bowl big enough to fit the salad and mix well to combine.


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05

Mix Salad

Add tomatoes, parmesan, baby spinach leaves and beans to bowl with the dressing and mix to coat. Season to taste with salt and pepper.

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06

Plate Up

Slice lamb and serve with salad.

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Lamb Steaks with Tomato, Cannellini Bean and Basil Salad

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami