Summer balsamic lamb

Name: Summer balsamic lamb
Cook time: 20 min
Yield: 2

with basil dressed charred courgette and butter beans

Ready in around 20 mins

RECIPE FACT:

Balsamic vinegar comes from the Emilia Romagna region of Italy and is made from grapes grown in this area.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE COURGETTE AND BUTTER BEANS:

Place the butter beans into a sieve, rinse under cold running water and drain well. Slice the courgette into ½ cm sliced on the diagonal. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add courgette and cook for 4-5 min stirring occasionally to create a char. Add the butter beans and cook for a further 1-2 mins. Place in a salad bowl and allow to cool.
2. TO FINISH THE VEGETABLES:

Cut the cherry tomatoes in half and place in the salad bowl with the courgettes. Season with salt and pepper. Pour in the basil dressing and toss to combine.
3. TO COOK THE BALSAMIC LAMB STRIPS:

Respray the pan and place back over a high heat. Once hot add the balsamic lamb strips, season with salt and pepper and cook for 30-60 secs – do not cook any longer as this will make the lamb tough. Remove from the pan and cover to keep warm.
TO SERVE:

Arrange mesclun onto plates and spoon over charred courgette and butter beans. Top with balsamic lamb and sprinkle over shaved Parmesan and pinenuts.