Balsamic Lamb Salad

Name: Balsamic Lamb Salad
Total time: 35
Yield: 4
Ingredients: 800 g Lamb; 1 Radicchio; 100 g Arugula; 1 Cucumber; 4 tbsp Lemon juice; 40 g Pecorino; 2 cloves Garlic; 2 tbsp Balsamic vinegar; 4 tbsp Olive oil; 400 g Cannellini beans

670 calories

35 minutes

Servings:

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Ingredients

Instructions

Nutrition

800 g	Lamb
1	Radicchio
100 g	Arugula
1	Cucumber
4 tbsp	Lemon juice
40 g	Pecorino
2 cloves	Garlic
2 tbsp	Balsamic vinegar
4 tbsp	Olive oil
400 g	Cannellini beans

Combine the balsamic with garlic and 1/4 of the oil. Season and pour over the lamb, then set aside for 15 minutes to marinate.
Heat 1/4 oil in a large frypan over medium-high heat. Cook the lamb for 3 minutes each side for medium, then set aside, loosely covered with foil, to rest for 5 minutes. Meanwhile, thinly slice the cucumber into shaved ribbons.
Combine lamb resting juices with lemon juice and remaining 1/2 of the oil. In a separate bowl, combine radicchio, rocket, beans, cucumber and pecorino. Season, then add dressing and toss to combine. Add the lamb and serve immediately.

Cuisines: European

Courses: Lunch, Salad

Diets: Healthy

Fat: 25.8g

Saturates: 6.8g

Sugars: 5.5g

Protein: 45.4g

Carbs: 68.2g

Fiber: 25g

55.8%

Calories

68.9%

Carbs

53.4%

Protein

64.5%

Fat

100%

Fiber