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Ingredientes
- 1 rolled loin of lamb
- sea salt & freshly ground pepper
- olive oil spray
- 1 cup pitted black olives, finely chopped
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped fresh mint
- 2 tspn capers, drained & rinsed
- 4-5 tbsp olive oil
- 1½ tbsp red wine vinegar
- 1 tspn grated orange rind
- 16 green beans, topped & tailed
- a good dollop of butter (optional)
Direcciones
- Season the lamb, spray with oil and cook to the desired degree on a moderate preheated BBQ (or in the oven), covered, regularly turning. Remove and set aside to rest for a few minutes, before slicing.
- To make the salsa, combine the olives, parsley, mint, capers, olive oil, red wine vinegar, ground pepper and orange zest. Taste for seasoning and set aside.
- Blanch the beans in a pot of lightly salted, boiling water and drain well. Then toss with the butter.
- To serve, arrange the beans on individual plates, place the sliced lamb on top and spoon a generous amount of the salsa down the centre.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 4 servings | |
| Calories 614 | |
| Calories from Fat 621 | 101% |
| Total Fat 69.22g | 87% |
| Saturated Fat 9.56g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 26mg | 1% |
| Total Carbs 0.33g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.02g | 0% |
| Protein 0.14g | 0% |
