I never tire of this type of salad. It combines all the goodness of the vegetables with meat in a way that says, “can I have more, please?”. Green beans are low in calories (just 43.75 calories in a whole cup) and are loaded with enough nutrients to not only power up the Jolly Green Giant, but to put a big smile on his face. Asparagus is an excellent source of vitamin K and folate (essential for a healthy cardiovascular system) as well as being a good source of vitamin C and A.

Serves 4
recipe from Australian Good Taste magazine

2 (250g each) lamb eye of loin
125ml (1/2 cup) extra virgin olive oil
4 thin slices sourdough bread
150g green beans (aka string beans), trimmed
1 bunch asparagus, woody ends trimmed,halved crossways
50g roasted red bell pepper, thinly sliced
1 bunch rocket, trimmed
65g (1/3 cup) feta, crumbled
2 tablespoons chopped fresh oregano
1 tablespoon white balsamic vinegar
1 tablespoon fresh lemon juice
1 garlic clove, crushed

Preheat oven to 180c (350f). Heat a large frying pan over high heat. Brush both sides of the lamb with 1 tablespoon of the oil. Season with salt and pepper and cook for 2 minutes each side or until browned. Transfer lamb to a baking tray line with baking paper. Bake in oven 6-8 minutes for medium or until cooked to your liking. Transfer to a plate and cover with foil to rest.

Meanwhile, preheat a chargrill on high. Brush bread with 1 tablespoon olive oil and cook for 2 minutes each side or until charred. Tear into small pieces. Cook beans and asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Place the bread, beans, asparagus, red pepper, rocket and feta in a bowl and toss to combine.

Whisk the remaining oil, oregano, balsamic vinegar, lemon juice and garlic in a small bowl until combined. Thinly slice the lamb across the grain. Divide the salad and lamb among serving plates. Drizzle over the dressing and serve immediately.

The Culinary Chase’s Note
: Wow! Amazing flavors and textures coming from this dish. This salad is robust enough to stand on its own and be served as a main meal. Enjoy!

4 Comments

  1. Fearless Kitchen on March 2, 2009 at 17:01

    This looks simply wonderful. I love lamb, and combining it with the other delicious-looking vegetables is wonderful.



  2. Peter M on March 2, 2009 at 22:25

    Beautifully cooked lamb…to perfection I’d say.



  3. kim-free ads on March 3, 2009 at 13:19

    This salad will really increase your appetite. It’s a great way to enjoy a healthy meal. Let’s bring it on!!!!



  4. The Culinary Chase on March 4, 2009 at 09:32

    Thanks Fearless, Peter & Kim! For me, this is the only way to serve lamb (medium rare). Cheers!