These garlic and rosemary lamb steaks take less than 10 minutes to grill, making them perfect for a midweek meal. The Mediterannean-inspired mixed bean salad is packed with protein and would work equally well with fish or chicken – plus any leftovers make for a delicious lunch the following day.
Preheat the grill to high. Drain the sundried tomatoes, reserving the oil. Crush the garlic and put in a large shallow dish with 1tbsp oil from the tomatoes. Snip the rosemary leaves into small pieces and add half to the dish. Season with salt and freshly ground black pepper, then add the lamb and toss to coat.
Step 2
Grill lamb for 3-4min on each side until cooked but still just pink. Finely slice the onion and roughly chop the tomatoes. Drain the beans and rinse under cold water. Put into a pan with the tomatoes, onion, remaining rosemary, rocket and a further 1tbsp oil from the tomatoes. Warm through until the rocket starts to wilt. Serve the lamb steaks with the salad on warmed plates.
Per Serving:
Calories: 370
Total carbs: 15 g
Total fat: 16 g
Saturated fat: 8 g
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