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Pan Fried Lamb, Green Bean & Walnut Salad with Fettuccine

Walnuts are a good source of protein and fiber. Fiber and protein can help to keep you full. Fiber rich foods can also help provide the body with a steady stream of glucose, preventing major blood sugar spikes

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    Feta Cheese 25.0 grams

    Feta Cheese

    Sun Dried Tomatoes 12.0 grams

    Sun Dried Tomatoes

    Black Olives 12.0 grams

    Black Olives

    Dried Thyme 2.0 grams

    Dried Thyme

    Dried Oregano 2.0 grams

    Dried Oregano

    Walnuts 25.0 grams

    Walnuts

    Fettuccine 75.0 grams

    Fettuccine

    Garlic 3.0 grams

    Garlic

    Green French Beans 75.0 grams

    Green French Beans

    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Basil Leaves 3.0 grams

    Basil Leaves

    Lamb Steaks 140.0 grams

    Lamb Steaks


    • Time : 30.0 mins
    • |
    • Calories: 872.0 kcal
    • |
    • Protein : 44.0 g
    • |
    • Fat : 40.0 g
    • |
    • Carb. : 95.0 g
    Take the Lamb out of the Fridge
    Get the lamb out of the fridge at least 15 minutes before cooking.
    Mise En Place
    Prepare the Ingredients as follows:

    Green French Beans; wash, dry and trim ends
    Walnuts; chop
    Sun dried tomatoes; cut into large dices
    Basil Leaves; wash, dry and chop
    Flat Leaf Parsley; wash, dry and chop
    Garlic; peel and mince.
    Boil Fettuccine
    Start boiling some water. You will need approximately 4 litres of water from every 200g of dry pasta. When the water comes to a rolling boil, add some salt and then add the pasta. It should cook in 8-10 minutes. Keep an eye on it.
    Steam Green French Beans
    The green beans; just like the pasta, bring some water to a rolling boil. Add some salt and then cook the green beans for about 3-4 minutes or until you think they’re cooked enough. Drain out the water and keep the beans aside.
    Grill the Lamb Steaks
    Season the lamb just before pan frying, with; salt, pepper and the dried herbs.
    Heat some oil in a pan, once it’s hot enough start frying the lamb steaks. They’ll need roughly 5 minutes on each side, a little longer if you like them nearly well done. Put them aside to rest for 5 minutes before serving.
    In the same pan, heat a little more oil then add in the garlic. Sauté for a minute, turn off the pan and then toss in the green beans, sun dried tomatoes, walnuts and olives. Lightly dress with the extra virgin olive oil.

    To serve, place the pasta at the base of the plate. Followed by the tossed green beans, crumbled some feta on top and finally top with the lamb.