Lamb Steaks with Tomato, Cannellini Bean and Basil Salad
Bringing a little Italian riff to a simple weeknight dinner, this tomato, cannellini bean and basil salad is fresh, fragrant and just right when served with tender, pan-fried lamb.
Recipe
1
Cook Steaks
Heat a frypan over medium-high heat. Rub lamb with 2 teaspoons oil and sprinkle with salt and pepper. Cook for 3 minutes each side for medium rare. Remove from pan, cover with foil and set aside to rest for 5 minutes. While lamb is cooking, continue with step 2.
2
Prepare Vegetables
Halve tomatoes. Thinly slice spring onion. Drain and rinse cannellini beans.
3
Chop Basil
Pick basil leaves from their stems and thinly slice.
4
Make Dressing
Place red wine vinegar, remaining olive oil, basil, spring onion and a pinch of sea salt and pepper in a bowl big enough to fit the salad and mix well to combine.
5
Mix Salad
Add tomatoes, parmesan, baby spinach leaves and beans to bowl with the dressing and mix to coat. Season to taste with salt and pepper.
6
Plate Up
Slice lamb and serve with salad.