Serves 4. Per serve: 404 calories, 1690 kJ, 36.58g protein, 2.91g fibre
INGREDIENTS:
- 1 tablespoon olive oil
- 4 x 160g lean lamb leg steaks
- Salt and pepper
- 200g green beans, blanched
- 1/2 punnet of cherry tomatoes, halved
- 100g rocket
- 1/4 cup mint leaves
MINT DRESSING:
- 1/4 cup mint leaves, chopped
- 1/4 cup of extra virgin olive oil
- 2 tablespoons red wine vinegar
Whisk together the oil and the vinegar, season with salt and pepper and stir in the mint.
METHOD:
1. Heat the oil in a non-stick frypan over high heat. Season the lamb with salt and pepper and seal on both sides. Reduce heat to medium and cook for a further 2-3 minutes. Set aside to rest.
2. In a large bowl place beans, tomatoes, rocket and mint. Slice the lamb into thin strips and add to the bowl. Toss gently.
3. Distribute between serving plates and drizzle with mint dressing
