Image by Ben Dearnley
Ingredients (10)
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 2 (about 450g) lamb eye of loin (backstrap)
- 1 x 400g can butter beans, rinsed, drained
- 1 x 340g jar marinated artichokes, drained, quartered
- 60g baby rocket leaves
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 x 450g jar roasted peeled whole peppers, drained, thickly sliced
Method
- Step 1 Combine the oil, garlic and cumin in a bowl. Add the lamb and turn to coat.
- Step 2 Place a frying pan over medium heat. Add the lamb and cook for 8 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.
- Step 3 Meanwhile, combine the butterbeans, artichoke and rocket in a bowl. Whisk together the oil and vinegar in a jug. Taste and season with salt and pepper.
- Step 4 Thinly slice the lamb and add to the bean mixture with the roasted pepper. Pour over dressing and toss to combine. Divide among serving plates and serve.