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Categories:
black bean salad black beans olive oil onion clove garlic green chili pepper ground cumin red wine vinegar tomato fresh cilantro green onions lime juice lamb roasts green chili peppers green onions garlic ground allspice thyme sugar soy sauce lime juice lamb roasts
Viewed: 78 - Published at: 8 years agoIngredients
- None None FOR THE BLACK BEAN SALAD
- 1 cup dried black beans
- 1/4 cup olive oil
- 1 None onion, finely chopped
- 1 clove garlic, crushed
- 1 None green chili pepper, finely chopped
- 1 tsp ground cumin
- 2 tbsp red wine vinegar
- 1 large tomato, seeded and coarsely chopped
- 1/2 cup fresh cilantro leaves
- 3 None green onions, thinly sliced
- 2 tbsp lime juice
- None None FOR THE LAMB ROASTS
- 3 None green chili peppers, finely chopped
- 3 None green onions, finely chopped
- 2 cloves garlic, crushed
- 1 tsp ground allspice
- 1 tsp dried thyme
- None None pinch of sugar
- None None dash of soy sauce
- None None dash of lime juice
- 2 None mini lamb roasts (1 1/2 lbs each)
Method
- For the black bean salad, place beans in a bowl and cover with water. Soak overnight.
- For the lamb marinade, combine all the ingredients except the lamb in a large bowl. Add lamb and rub all over with marinade. Cover and refrigerate overnight.
- Preheat the oven to 350°F. Drain beans; rinse under cold water. Place in a saucepan and cover with water.Bring to a boil on high heat. Reduce heat to low; simmer for 20 mins, or until tender. Drain.
- Meanwhile, heat 2 tbsp of the oil in an oven proof skillet on high heat. Cook lamb until browned all over. Transfer to the oven and roast for 20 mins, or until cooked to desired doneness. Cover and let stand for 10 mins, then slice thickly.
- Heat remaining 2 tbsp oil in a saucepan on medium heat. Cook onion, garlic, chili pepper and cumin until onion has softened. Add vinegar and continue stirring until liquid has evaporated. Remove from heat.
- Combine onion mixture, beans, tomato, cilantro, onions and lime juice in a large bowl; toss gently. Serve salad with lamb.
