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Lamb & Flageolet Bean Salad

Diabetic.Foodie's picture
  Lamb fillet 300 Gram, trimmed of fat (1 Piece)
  Mixed peppercorns 2 Tablespoon, roughly crushed
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Red onion 1 , cut into wedges
  Canned pimentos 400 Gram, drained and sliced
  Canned flageolet beans 400 Gram, drained, rinsed
  Balsamic vinegar 2 Tablespoon
  Fresh herbs 1 Tablespoon (For Garnish)

Roll the lamb in the crushed peppercorns to coat well.
Heat the oil in a non-stick frying pan until hot.
Add the lamb and fry over high heat for 5-6 minutes, turning, until cooked to your liking Remove the lamb from the pan and set aside.
Add the garlic and onion to the pan and fry for 2-3 minutes.
Stir in the pimentos, beans, and balsamic vinegar, and heat through.
Turn the bean salad out of the pan on to a warmed serving dish.
Cut the lamb into thin slices and lay them on the bean salad.
Garnish with fresh herbs, if liked.

Recipe Summary

Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1362 Calories from Fat 410

% Daily Value*

Total Fat 46 g71%

Saturated Fat 5.1 g25.6%

Trans Fat 0 g

Cholesterol 198 mg66%

Sodium 305.2 mg12.7%

Total Carbohydrates 129 g43.1%

Dietary Fiber 34.1 g136.6%

Sugars 26.5 g

Protein 102 g204.9%

Vitamin A 225.1% Vitamin C 588.6%

Calcium 7.5% Iron 41.1%

*Based on a 2000 Calorie diet


Lamb & Flageolet Bean Salad Recipe