Description
This hearty lamb backstrap and dense bean salad is packed with protein, creamy avocado, and a vibrant homemade salsa verde. It’s a fresh yet satisfying meal perfect for lunch or dinner.
Ingredients
- 400 g lamb backstrap
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 pinch kosher salt (or fine sea salt)
- 1 pinch cracked black pepper
- 1 tbsp olive oil
- 400 g cannellini beans, rinsed and drained
- 1 roasted red pepper (from a jar), sliced
- 1 Shepard avocado, sliced
- 1 cup parsley, roughly chopped
- 1/2 cup coriander, roughly chopped
- 1 garlic clove
- 1 tbsp capers
- 1 tbsp red wine vinegar
- 1/2 tsp Dijon mustard
- 4 tbsp extra virgin olive oil
- 1 pinch kosher salt (or fine sea salt)
- 1 cup cherry tomatoes, halved
Instructions
- Rub the lamb backstrap with olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper.
- Heat a grill pan or skillet over high heat and sear the lamb for 3–4 minutes per side until browned on the outside and still slightly pink inside. Rest the lamb for 10 minutes before slicing.
- To make the salsa verde, add parsley, coriander, garlic, capers, red wine vinegar, Dijon mustard, extra virgin olive oil, and a pinch of salt to a food processor. Blitz until finely combined.
- In a large salad bowl, combine the cannellini beans, roasted red pepper, avocado, and cherry tomatoes.
- Slice the rested lamb and add it to the salad bowl. Spoon over several tablespoons of salsa verde and toss gently until everything is coated.
- Serve topped with extra avocado slices and additional salsa verde if desired.
Notes
- Resting the lamb before slicing helps keep it juicy and tender.
- You can substitute butter beans or chickpeas for cannellini beans.
- For extra freshness, add cucumber or baby spinach to the salad.
- Store leftover salsa verde in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan Sear
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 34 g
- Saturated Fat: 7 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 78 mg
