Lamb steak with thick bean salad
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
1
- 1/2 pack (150 g) Frozen broad beans
- 7-10 Tbsp Salt
- 200 g Potatoes
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 Lamb steak (approx. 150 g each)
- 1 TABLESPOON Herb Vinegar
- 1 TABLESPOON Balsamic Vinegar
- 1/2 package (12.5 g) frozen onion-garlic mix
- 7-10 Tbsp Sugar
- 1/4 TEASPOON dried rosemary
- 7-10 Tbsp Rosemary to garnish
Directions
- 1
Cook the beans in boiling salted water for about 20 minutes. Peel, wash and halve potatoes. Heat 1 tablespoon of oil in a pan. Fry the potatoes in it at medium heat for 15-20 minutes.
- 2
Season with salt and pepper. Turn from time to time. Add the meat to the potatoes approx. 10 minutes before the end of the frying time and fry with them. Mix vinegar, balsamic vinegar and onion-garlic mixture. Whip the remaining oil into the mixture.
- 3
Season to taste with salt, pepper and sugar. Drain the beans and add to the marinade. Season meat with salt and pepper. Sprinkle potatoes with rosemary. Arrange potatoes, meat and bean salad on a plate.
- 4
Garnish with rosemary.
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