Balsamic Lamb Salad
Servings:
This has been added to your mealplan
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.
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