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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.

QuickLambMain CourseHigh ProteinGluten Free

Estimated Nutrition

Per Serving Total
Calories 782.5 kcals 782.5 kcals
Carbohydrates 13.8 grams 13.8 grams
Fat 62.4 grams 62.4 grams
Protein 42.1 grams 42.1 grams
Cook Time
15 mins
Produces
1 person
Allergies
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

Steps

  • Mix olive oil, lamb, rosemary, and thyme in a bowl and season.
  • Cook the lamb in a hot griddle pan for three minutes per side.
  • Remove lamb from heat and rest for two minutes.
  • Melt butter in a frying pan and cook beetroot for three minutes.
  • Add green beans to the pan and cook for three more minutes.
  • Season vegetables and serve on a plate with the lamb on top.