Chargrilled Lamb With Bean Salad

Packed with healthy beans and a side of lamb, this salad main makes a simple yet satisfying mid-week meal.

The ingredient of Chargrilled Lamb With Bean Salad

• 500g lamb eye of loin fillets backstrap
• 1 4 cup 60ml balsamic vinegar plus extra to serve
• 2 tablespoons extra virgin olive oil plus extra to serve
• 2 tablespoons wholegrain mustard
• 3 teaspoons coarse black pepper
• 200g baby green beans
• 400g can butter beans rinsed drained
• 200g grape tomatoes halved
• 120g mixed salad leaves

The Instruction of chargrilled lamb with bean salad

• place lamb in a glass or ceramic dish combine the vinegar oil mustard and pepper pour over the lamb and toss to coat cover and refrigerate for 30 minutes to marinate
• cook the green beans in a saucepan of boiling water for 2 3 minutes or until bright green and just tender drain and refresh under cold running water transfer to a bowl and add butter beans tomatoes and salad leaves
• preheat a chargrill pan on a medium high heat drain the lamb and cook on the chargrill for 4 minutes each side for medium or until cooked to your liking transfer to a plate and cover with foil set aside for 6 minutes to rest thinly slice the lamb
• serve the lamb with the salad and drizzle with a little extra oil and balsamic vinegar

Nutritions of Chargrilled Lamb With Bean Salad

calories: 306 876 calories
calories: 17 grams fat
calories: 4 grams saturated fat
calories: 5 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 31 grams protein
calories: 80 milligrams cholesterol
calories: 247 31 milligrams sodium
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calories: nutritioninformation