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Ingredientes
- 500g lamb (they said backstrap, I cut the meat off some chops)
- 250g green beans, topped
- 3 large tomatoes, coarsely chopped
- 2 lebanese cucumbers, halved lengthwise and thinly sliced (I used qukes)
- 1/2 bunch watercress (I left this out)
- 1 cup firmly packed basil leaves
- 75g toasted pine nuts
- 1/3 cup shredded parmesan
- 1 clove of garlic, crushed
- 1/2 cup olive oil
- 1/3 cup lemon juice
View Full Recipe at Laws of the Kitchen
