Ingredients
400 g Lamb backstrap
1 tsp Garlic powder
1 tsp Smoked paprika
½ tsp Ground cumin
1 pinch Kosher salt (or fine sea salt)
1 pinch Cracked black pepper
1 tbsp Olive oil
400 kg Cannellini bean, rinsed and drained
1 Roasted red pepper (from a jar), sliced
1 Shepard Avocado, sliced
Salsa Verde
1 cup Parsley, roughly chopped
½ cup Coriander, roughly chopped
1 Garlic clove
1 tbsp Capers
1 tbsp Red wine vinegar
½ tsp Dijon mustard
4 tbsp Extra virgin olive oil
1 pinch Kosher salt (or fine sea salt)
Method
1
Rub the lamb with olive oil, garlic powder, paprika, cumin, salt and pepper. Sear in a very hot pan or grill for about 3 - 4 minutes per side until nicely browned but still pink inside. Rest for at least 10 minutes before slicing.
2
For the salsa verde, blitz the parsley, coriander, garlic, capers, vinegar, mustard, olive oil and a pinch of salt in a small food processor or food chopper until very fine.
3
In a large bowl add the cannellini beans, roasted pepper, avocado and cherry tomatoes. Slice the lamb and add to the bowl too with a few spoonfuls of salsa verde so everything becomes glossy and covered.
4
Serve in a salad bowl with a few extra slices of avocado on top and enjoy!
Ingredients
400 g Lamb backstrap
1 tsp Garlic powder
1 tsp Smoked paprika
½ tsp Ground cumin
1 pinch Kosher salt (or fine sea salt)
1 pinch Cracked black pepper
1 tbsp Olive oil
400 kg Cannellini bean, rinsed and drained
1 Roasted red pepper (from a jar), sliced
1 Shepard Avocado, sliced
Salsa Verde
1 cup Parsley, roughly chopped
½ cup Coriander, roughly chopped
1 Garlic clove
1 tbsp Capers
1 tbsp Red wine vinegar
½ tsp Dijon mustard
4 tbsp Extra virgin olive oil
1 pinch Kosher salt (or fine sea salt)