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Warm Lamb Salad

Sear lamb with garlic and rosemary, roast until pink, then slice and toss with walnuts, beans, and balsamic vinegar.

HealthyQuickLambHigh ProteinSalad

Estimated Nutrition

Per Serving Total
Calories 1125.4 kcals 1125.4 kcals
Carbohydrates 17.5 grams 17.5 grams
Fat 89.8 grams 89.8 grams
Protein 62.1 grams 62.1 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Balsamic Vinegar
Meat
250
g
Lamb Loin Steak
fat removed
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
cloves
Garlic
unpeeled, lightly crushed
2
sprigs
Rosemary
75
g
Walnut
halves
1
handful
Flat leaf Parsley
chopped
OilsFats
1
tbsp
Olive Oil
for rubbing
Vegetables
75
g
Green Beans
blanched

Steps

  • Preheat the oven to 200°C.
  • Rub the lamb with olive oil and season with salt and pepper.
  • Sear the lamb, garlic, and rosemary in an ovenproof pan for 3 minutes per side.
  • Roast the pan in the oven for 10 minutes until cooked through but pink.
  • Slice the lamb and toss the walnuts, beans, parsley, and vinegar in a bowl.
  • Arrange the salad on a plate and top with the sliced lamb.