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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This dairy-free, gluten-free recipe has the perfect flavour balance between the salad and the lamb!
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.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 496 cal
Kilojoules 2080 kJ
Total fat 17 g
Saturated fat 5 g
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