Chargrilled Lamb With Bean, Potato And Watercress Salad

This healthy lamb and salad recipe makes a simple yet satisfying meal.

The ingredient of Chargrilled Lamb With Bean Potato And Watercress Salad

• 8 small kipfler potatoes scrubbed
• 175g thin green beans topped
• 8 x 100g lean lamb fillets
• 2 cups watercress sprigs
• 3 witlof belgian endive leaves separated halved lengthways
• 1 2 cup 140g natural yoghurt
• 1 4 cup 60g light sour cream
• 2 tbsp lemon juice
• 1 large lebanese cucumber peeled seeds removed coarsely grated

The Instruction of chargrilled lamb with bean potato and watercress salad

• cook potatoes in a large pan of boiling water for 12 15 minutes until just tender add beans for final minute then drain rinse under cold water then drain again quarter potatoes lengthways
• meanwhile heat a lightly oiled chargrill pan or large frypan on high heat cook lamb for 3 minutes each side for pink or until cooked to your liking remove from heat and rest lamb in pan for 5 minutes
• meanwhile mix all the dressing ingredients in a large bowl and season to taste with salt and pepper add the potato beans watercress and witlof and toss to combine divide the salad among plates then slice the rested lamb and serve on the salad

Nutritions of Chargrilled Lamb With Bean Potato And Watercress Salad

fatContent: 483 736 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 27 grams carbohydrates
fibreContent: 6 grams sugar
proteinContent: n a
cholesterolContent: 53 grams protein
sodiumContent: 142 milligrams cholesterol

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