Saltbush Lamb and green bean salad
600 g of Arcadia Saltbush Lamb steak (you could also use fillets or backstrap)
750 g orange sweet potato (or potato), peeled and cut into 1.5cm pieces
150 g green beans, trimmed
150 g mixed lettuce leaves
1/2 green capsicum, seeded and sliced
2 celery sticks, sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
60 g pinenuts, lightly toasted (optional)
Method
Steam the orange sweet potato until tender. Heat the oil in a medium frying pan and add the steamed sweet potato. Cook until golden, then set aside. Cook the green beans in a saucepan of boiling water until just tender and then plunge into cold water to cool and drain. Pan-fry or barbecue the lamb steaks for 3-4 minutes on each side or until cooked to your liking. Place on a plate, cover loosely with foil and rest for 5 minutes. Toss together the lettuce, capsicum, celery and green beans and place on serving plates. Thinly slice the lamb steaks and place in a bowl with the sweet potato. Drizzle with the oil and vinegar and season with black pepper. Place on the salad and scatter with the pinenuts.
From Meat and Livestock Australia 'themainmeal.com.au' site.
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