This warm lamb salad is stunning and ready in under 15 minutes. Ideal for a midweek supper or lunch at the weekend
Lots of lovely seasonal green vegetables in here to up your vegetable quota.
Macros per serving
Calories 390, Protein 34g, Carbs 11g, Fiber 6g and Fat 22g
- 50g Frozen Peas
- 50g Tenderstem Broccoli
- 50g Asparagus Tips
- 25g Baby Gem Lettuce
- 1/2 Tbsp Ghee
- 100g Lean Lamb Leg Steak
- Sea Salt to Season
- 30g Abergavenny Goats Cheese
- 1 Tbsp Balsamic Glaze
You will need:
- Vegetable Chopping Board
- Meat Chopping Board
- Sharp Knife
- Large Pan/Wok
- Fish Slice
- Scales / Measuring Spoons
Pour boiling water over peas to thaw
Chop of woody ends or your asparagus and broccoli
Melt you ghee in a pan over a medium high heat
Add drained peas, broccoli and asparagus stirring occasionally.
Slice through your baby gem lettuce
Season your lamb
Add to a hot griddle and turn over after two minutes and and cook for another two minutes.
Add baby gem lettuce and stir every minute
Add your vegetable to bowl
Slice lamb steak and add on top
Crumble goats cheese over your plate
Drizzle your balsamic glaze over the top.