Italian Lamb With Corn Salad |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This is from the Australian New Idea magazine. By their calculations, it should cost just $5.82 per serve! Serve with garlic bread. Ingredients:
600 g lamb backstraps |
2 tablespoons italian seasoning |
2 tablespoons olive oil |
420 g four-bean mix, drained |
310 g corn kernels, drained |
1 small red onion, thinly sliced |
250 g cherry tomatoes, halved |
50 g snow-pea mixed sprouts, trimmed |
1 tablespoon balsamic vinegar |
salt |
pepper |
Directions:
1. Place lamb and seasoning blend in a large bowl. Toss to combine.
2. Heat oil in a large non-stick frying pan. Add lamb. Cook on both sides for about 3 minutes, or until browned and cooked to your liking. Remove and cover. Stand for 10 minutes. Cut into thick slices.
3. SALAD:.
4. Meanwhile, place 4 bean mix, corn kernels, onion, cherry tomatoes, snow-pea sprouts and balsamic vinegar in a large serving bowl. Season with salt and pepper. Toss to combine.
5. Serve lamb with the corn salad and some garlic bread.
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