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Pan Fried Lamb with Green Bean and Pasta

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

    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Black Olives 12.0 grams

    Black Olives

    Mixed Dried Herbs 1.0 grams

    Mixed Dried Herbs

    Walnuts 25.0 grams

    Walnuts

    Fettuccine 125.0 grams

    Fettuccine

    Garlic Cloves 1.0 Unit(s)

    Garlic Cloves

    Green French Beans 75.0 grams

    Green French Beans

    Basil Leaves 2.0 grams

    Basil Leaves

    Lamb 200.0 grams

    Lamb


    • Time : 30.0 mins
    • |
    • Calories: 872.0 kcal
    • |
    • Protein : 44.0 g
    • |
    • Fat : 40.0 g
    • |
    • Carb. : 95.0 g
    make sure you have
    Utensils: Pan | Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
    : Prepare the Ingredients
    Lamb: Get the lamb out of the fridge at least 15 minutes before cooking.
    - Walnuts: chop.

    Wash and dry the vegetables prior to chopping (as required):
    - Green French Beans: trim ends
    - Sun dried tomatoes: cut into large dices
    - Basil Leaves: chop
    - Flat Leaf Parsley: chop
    - Garlic: peel and mince.
    : Boiling
    Fettuccine:
    Start boiling some water in a pot. 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. Drain and keep aside.

    Green French 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, Plate and Serve
    Heat a pan until you see a little smoke. Then add the cooking. Pat the lamb dry, and season it just before carefully placing it on the pan. Sear the lamb for about a minute and turn it over. Turn the lamb over again after a minute, essentially you're trying to replicate the effect of a spit roast. Once the lamb is cooked to your liking : 4 minutes for medium, set it aside and let it 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 heat and then toss in the green pasta. Toss the pasta well so it picks up the flavour of the and garlic. Then toss in the green beans, sun dried tomatoes, basil leaves, walnuts and black olives. Lightly dress with the extra virgin olive oil, salt and pepper. Mix well.

    Plate and Serve:
    To serve, on a plate first place the pasta, followed by the tossed green beans mixture, then crumbled feta and finally the lamb on the top. Sprinkle with chopped parsley.