Chargrilled lamb with warm broad bean salad

1 In a baking dish, place lamb fillets, sprinkle with rosemary and season with cracked black pepper. In a small bowl, combine lemon juice and garlic with olive oil. Pour 1 tablespoon of the dressing over the lamb. Set aside to marinate for 10 minutes. Reserve remaining dressing for salad.

2 In a saucepan of boiling water, cook broad beans for 4-5 minutes. Drain well, return to pan. Add rice and quinoa, red onion and cherry tomatoes with reserved dressing. Toss to combine. Cover to keep warm.

3 Spray a chargrill pan or large non-stick frying pan with oil and set over a medium heat. Add marinated lamb fillets. Cook for 4-5 minutes, turning often, until lightly browned. Rest for 3 minutes, then slice thickly.

4 Divide warm broad bean salad among 4 plates. Arrange sliced lamb over the salad and top with baby rocket to serve.