Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 clove garlic
- 1 bunch asparagus, trimmed
- 1/2 red onion, finely sliced
- 1/4 cup extra virgin olive oil
- 1 1/2tablespoons balsamic vinegar
- 315grams sourdough bread, cut into 2cm-thick slices
- 1/2 bunch basil, leaves picked
- 250grams Solanato tomatoes
- 500grams lean lamb leg steaks, fat trimmed
Nutrition per serving
2480kJ / 592Cal
2480 Kilojoules or 592 Calories
28% of daily energy intake*
Protein
32.0grams
Fat
33.0grams
Carbs
40.0grams
Sugars
6.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This Tuscan-style lamb and panzanella recipe isn't short on flavour or freshness with bursts of basil, onion and tomato. Try it today.
Method
Step 1 of 4
Preheat a barbecue grill and plate on medium high. Combine 2 tbs oil and garlic together in a small bowl. Brush both sides of bread with garlic oil, then brush remainder over steaks and season well.
Step 2 of 4
Cook bread on grill for about 1 minute on each side or until slightly charred. Set aside.
Step 3 of 4
Add steaks to grill and cook for 4-5 minutes on each side. At the same time, cook asparagus and tomatoes on plate for 4 minutes, turning halfway. Rest steaks for 3 minutes.
Step 4 of 4
In a large bowl, combine onion, vinegar and remaining oil. Roughly tear bread and cut asparagus into 5cm lengths. Add to salad with tomatoes. Toss through basil and season to taste. Thickly slice lamb and serve with salad.
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