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Lamb And Vegetable Salad


serve a plateful of springs favourite flavours in this beautiful and super healthy salad

The ingredient of Lamb And Vegetable Salad

  • 2 about 450g lamb eye of loin backstrap
  • olive oil spray
  • 400g frozen broad beans thawed peeled
  • 2 bunches asparagus woody ends trimmed
  • 1 bunch watercress leaves picked washed dried
  • 60ml 1 4 cup fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon wholegrain mustard
  • 1 2 teaspoon raw sugar

The Instruction of lamb and vegetable salad

  • season both sides of the lamb with salt and pepper spray a non stick frying pan with oil spray and place over medium high heat add the lamb and cook for 4 5 minutes each side for medium or until cooked to your liking set aside for 5 minutes to rest
  • meanwhile bring a medium saucepan of water to the boil add the broad beans and asparagus and cook for 2 3 minutes or until bright green and tender crisp drain place the beans and asparagus in a bowl of iced water for 2 minutes to refresh drain
  • thinly slice the lamb combine the lamb broad beans asparagus and watercress in a large bowl whisk together the lemon juice oil mustard and sugar in a small jug
  • divide the salad among serving plates drizzle over the dressing to serve

Nutritions of Lamb And Vegetable Salad

calories: 237 805 calories
calories: 12 grams fat
calories: 3 grams saturated fat
calories: 3 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 29 grams protein
calories: 72 milligrams cholesterol
calories: 154 36 milligrams sodium
calories: https schema org
calories: nutritioninformation

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