Ingredients
- 2 lamb backstraps
- 2 bunches rosemary
- 4 cloves garlic
- 10 peppercorns
- 2 bunches broccolini
- 1 x 420g tin of butter beans
- 150g roast capsicum
- bunch continental parsley
- 4 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- Juice of 1 lemon
- Extra lemon juice to taste
- Salt to taste
Method
For the lamb: in a food processor grind garlic, rosemary and peppercorns using two tbsp of olive oil to create a fine paste. Rub paste into lamb fillets and marinate in fridge for four hours or overnight.
For the salad: strain butter beans with clean water and set aside to drain. Once drained put beans into a bowl and add lemon juice and two tbsp olive oil, white wine vinegar and roast capsicum and set aside on bench.
Cut broccolini down into 5cm lengths then steam or boil until cooked (but still crunchy) then add to beans and capsicum. Roughly chop parsley and add to vegetables and beans.
Barbecue or pan fry the marinated lamb fillet until medium rare then set aside to rest for a few minutes.
Slice fillet into 1cm slices and add to vegetables. Toss and season with salt and lemon juice to taste then serve.
