Name: Lamb with olive salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup vegetable or rice bran oil; 1/3 cup chopped flatleaf parsley; 2 teaspoon chopped rosemary; 2 clove garlic, crushed; 2 teaspoon finely grated lemon zest; 4 lamb shoulder chops, excess fat trimmed; 2 lebanese cucumbers, peeled, chopped; 1/3 cup sun-dried tomatoes, drained, finely chopped; 2 teaspoon red wine vinegar; 400 gram can butter beans, rinsed; 12 marinated olives, drained

Lamb with olive salad

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1/4 cup vegetable or rice bran oil

1/3 cup chopped flatleaf parsley

2 teaspoon chopped rosemary

2 clove garlic, crushed

2 teaspoon finely grated lemon zest

4 lamb shoulder chops, excess fat trimmed

2 lebanese cucumbers, peeled, chopped

1/3 cup sun-dried tomatoes, drained, finely chopped

2 teaspoon red wine vinegar

400 gram can butter beans, rinsed

12 marinated olives, drained

Method

1.Combine 2 tablespoons oil, half the parsley, rosemary, garlic and zest in a bowl.

2.Heat a char-grill or barbecue plate over moderately high heat.

3.Cook lamb 3-5 minutes each side, or until tender, basting occasionally with herb mixture. Transfer to a heatproof plate. Cover with foil; rest 5 minutes.

4.Place cucumber, tomato, vinegar, beans, olives, remaining oil and remaining parsley in a large bowl; toss to combine.

5.Serve lamb with olive salad.

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