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Grilled Lamb with Green Beans and Beetroot
Succulent grilled lamb steak served over a sautéed mixture of fresh green beans and tender beetroot.
Quick
Lamb
Main Course
High Protein
Gluten Free
Estimated Nutrition
Calories
782.5
kcal / serving
782.5 kcal total
Carbs
13.8
g
per serving
13.8 g total
Fat
62.4
g
per serving
62.4 g total
Protein
42.1
g
per serving
42.1 g total
Cook Time
15
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
25
g
Butter
Unsalted
Meat
1
piece
Lamb Steak
Cut in half
NutsSeeds
2.5
ml
Rosemary
Chopped fresh
2.5
ml
Thyme
Chopped fresh leaves
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
15
ml
Olive Oil
1 tablespoon
Vegetables
2
piece
Beetroot
Cooked and quartered
100
g
Green Beans
Blanched and refreshed
Method
1
Mix olive oil, lamb, rosemary, and thyme in a bowl and season.
2
Cook the lamb in a hot griddle pan for three minutes per side.
3
Remove lamb from heat and rest for two minutes.
4
Melt butter in a frying pan and cook beetroot for three minutes.
5
Add green beans to the pan and cook for three more minutes.
6
Season vegetables and serve on a plate with the lamb on top.