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| Barbecued lamb |
Serves 4
Barbecued lamb ingredients: 8 lamb cutlets. 1 tbs olive oil.
1 garlic clove, crushed. 1 tsp dried oregano. 1 lemon, cut into wedges
Green and white bean salad ingredients: 300g green beans,
trimmed, cut into 4cm lengths. 400g can butter beans or cannellini beans,
rinsed, drained. 2 tbs olive oil. 1/2 garlic clove, crushed. 1 eschalot, thinly
sliced. 1 tbs capers, rinsed. 1 lemon, peeled, flesh segmented and chopped. Handful
of flat-leaf parsley leaves, roughly chopped. Handful of mint leaves, roughly
chopped
Barbecued lamb cutlets with green and white bean salad
recipe: Place the lamb on a large plate and dub with oil, garlic and oregano.
Stand for 30 minutes to marinate. For the salad, cook the snake or green beans
in a saucepan of boiling salted water for 3 minutes, then drain and refresh in
cold water. Tip into a large bowl with the canned beans, olive oil, garlic,
eschalot and capers. Toss to combine and set aside while you cook the lamb,
adding the lemon and herbs just before serving. Heat a barbecue or chargill pan
on high heat. Season lamb with salt and freshly ground black pepper, then cook
for 2-3 minutes each side for medium (or until cooked to your liking). Place on
a board. Barbecue the lemon for 30 seconds each side or until charred, then
place on the board with lamb. Serve the lamb with the lemon to squeeze, and the
bean salad
