Lamb And Butterbean Salad

THINK FOR EAT collected many recipes from any source

Grab a few fresh ingredients and get the rest from your pantry for this cafe-style salad.

The ingredient of Lamb And Butterbean Salad

• 1 tablespoon olive oil
• 2 garlic cloves crushed
• 1 teaspoon ground cumin
• 2 about 450g lamb eye of loin backstrap
• 1 x 400g can butter beans rinsed drained
• 1 x 340g jar marinated artichokes drained quartered
• 60g baby rocket leaves
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 x 450g jar roasted peeled whole peppers drained thickly sliced

The Instruction of lamb and butterbean salad

• combine the oil garlic and cumin in a bowl add the lamb and turn to coat
• place a frying pan over medium heat add the lamb and cook for 8 minutes each side for medium or until cooked to your liking transfer to a plate and cover with foil set aside for 10 minutes to rest
• meanwhile combine the butterbeans artichoke and rocket in a bowl whisk together the oil and vinegar in a jug taste and season with salt and pepper
• thinly slice the lamb and add to the bean mixture with the roasted pepper pour over dressing and toss to combine divide among serving plates and serve

Nutritions of Lamb And Butterbean Salad

calories: 295 643 calories
calories: 17 grams fat
calories: 4 grams saturated fat
calories: 5 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 28 grams protein
calories: 72 milligrams cholesterol
calories: 288 49 milligrams sodium
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calories: nutritioninformation