Lamb steaks with mixed bean salad

Have a taste of the Med on the table in less than 15 minutes!

By The Good Housekeeping Cookery TeamUpdated: 28 July 2022

Food, Dishware, Beef, Tableware, Meat, Ingredient, Pork, Kitchen utensil, Plate, Cutlery,

These garlic and rosemary lamb steaks take less than 10 minutes to grill, making them perfect for a midweek meal. The Mediterannean-inspired mixed bean salad is packed with protein and would work equally well with fish or chicken – plus any leftovers make for a delicious lunch the following day.

Check out more of our most popular lamb recipes.

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Yields:

Prep Time:

5 mins

Cook Time:

10 mins

Total Time:

15 mins

Cal/Serv:

370

Ingredients

150 g
(5oz) sundried tomatoes in oil
1
garlic clove
4 x 175 g (6oz) leg of lamb steaks
½ small red onion
2 x 400 g cans mixed beans
A large handful of rocket

Directions

1. Step 1
  Preheat the grill to high. Drain the sundried tomatoes, reserving the oil. Crush the garlic and put in a large shallow dish with 1tbsp oil from the tomatoes. Snip the rosemary leaves into small pieces and add half to the dish. Season with salt and freshly ground black pepper, then add the lamb and toss to coat.
2. Step 2
  Grill lamb for 3-4min on each side until cooked but still just pink. Finely slice the onion and roughly chop the tomatoes. Drain the beans and rinse under cold water. Put into a pan with the tomatoes, onion, remaining rosemary, rocket and a further 1tbsp oil from the tomatoes. Warm through until the rocket starts to wilt. Serve the lamb steaks with the salad on warmed plates.

Per Serving:

Calories: 370
Total carbs: 15 g
Total fat: 16 g
Saturated fat: 8 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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