Kitchen notes

Serves 4, Prep 10 mins, Cook 6 mins

New Idea - - News -

500g lamb leg steaks,

trimmed 1 tblsp whole­grain mus­tard 1 tblsp olive oil 200g green beans,

trimmed 250g packet peeled and cooked whole baby beet­root 120g mixed salad leaves 200g block soft feta,



¼ cup olive oil

2 tsps honey 1½ tblsps red wine

vine­gar Salt and pep­per, to taste

1 Toss lamb in mus­tard. 2 Heat oil in a large, non-stick fry­ing pan over a medium to high heat. Add lamb. Cook for about 3 min­utes on each side, or un­til cooked to your lik­ing. Re­move. Rest, loosely cov­ered with foil, for 5 min­utes. Cut into slices. 3 Mean­while, make dress­ing. Whisk all in­gre­di­ents in a small jug un­til com­bined. 4 Boil, steam or mi­crowave beans un­til ten­der. Drain. Rinse un­der cold wa­ter. Drain well. Drain beet­root. Cut into wedges. 5 Com­bine beans, salad leaves and feta in a serv­ing bowl. Add dress­ing. Toss gen­tly to com­bine. Top with beets then lamb.

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