Warm Grilled Lamb and Avocado Salad
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|400 g||Lamb steaks|
|1 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|300 g||Green beans|
- Choose thick boneless lamb steaks, trimmed of excess fat. Heat grill on high. Rub lamb steaks with oil and season all over with salt and pepper. Place on grill tray and grill for two to four minutes on each side, depending on thickness of the steaks and whether or not you prefer pink meat. Remove to a plate for 10 minutes to rest and cool for a little while.
- Slice salad veges. Thinly slice warm lamb steaks and combine with remaining salad ingredients in a large bowl
- Place dressing ingredients in a small bowl and stir to combine. Pour dressing over salad, toss well and serve.
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