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Lamb and green bean salad



Prep Time


Cook Time



600 glamb round or topside steaks
750 gorange sweet potato, peeled and cut into 1cm slices
150 ggreen beans, trimmed
150 gmixed lettuce leaves
0.5a green capsicum, seeded and sliced
2celery sticks, sliced
2 tbspolive oil
1 tbspbalsamic vinegar
0.33 cuppinenuts, lightly toasted


1Brush the steaks lightly with a little oil. Season each with salt and pepper. Brush the sweet potato slices with a little oil. Preheat the barbecue flat-plate or char-grill pan to hot, add the sweet potato slices and cook until just tender, turn them once only. Remove and set sweet potato aside.
2Place steaks on barbecue or in char-grill pan, cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. While steaks rest cook the green beans in a saucepan of boiling water until just tender and then plunge into cold water to cool and drain.
4Toss together the lettuce, capsicum, celery and green beans and place on serving plates. Thinly slice the lamb steaks and place in a bowl with the sweet potato. Drizzle with the oil and vinegar and season with black pepper. Place on the salad and scatter with the pinenuts.


To make the lamb steaks a little spicy, sprinkle with 2 teaspoons of cumin seeds before cooking.
Don't crowd the flat-plate or char-grill plate when you barbecue. This reduces the heat and the meat will then release juices and begin to stew.

Recipe suggessions based on what you have in your fridge.

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