Italian Lamb With Corn Salad Recipe

Name: Italian Lamb With Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g lamb backstraps; 2 tablespoons italian seasoning; 2 tablespoons olive oil; 420 g four-bean mix, drained; 310 g corn kernels, drained; 1 small red onion, thinly sliced; 250 g cherry tomatoes, halved; 50 g snow-pea mixed sprouts, trimmed; 1 tablespoon balsamic vinegar; salt; pepper

Servings: persons

600 g lamb backstraps
2 tablespoons italian seasoning
2 tablespoons olive oil
420 g four-bean mix, drained
310 g corn kernels, drained
1 small red onion, thinly sliced
250 g cherry tomatoes, halved
50 g snow-pea mixed sprouts, trimmed
1 tablespoon balsamic vinegar
salt
pepper

1
Place lamb and seasoning blend in a large bowl.
2
Toss to combine.
3
Heat oil in a large non-stick frying pan.
4
Add lamb.
5
Cook on both sides for about 3 minutes, or until browned and cooked to your liking.
6
Remove and cover.
7
Stand for 10 minutes.
8
Cut into thick slices.
9
SALAD:.
10
Meanwhile, place 4 bean mix, corn kernels, onion, cherry tomatoes, snow-pea sprouts and balsamic vinegar in a large serving bowl.
11
Season with salt and pepper.
12
Toss to combine.
13
Serve lamb with the corn salad and some garlic bread.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 600 g lamb backstraps, 2 tablespoons italian seasoning, 2 tablespoons olive oil, 420 g four-bean mix, drained, and more.

Yes, Italian Lamb With Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Lamb With Corn Salad

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