Lamb & Green Bean salad with pesto dressing

Serves: 6

Prep & Cooking Time: 30 minutes

Nutritional Information Per Serve:

  • Calories 432
  • Protein 24 g
  • Total Carbohydrates 5 g
  • Total Fats 35 g (Saturated Fat 7 g)
  • Cholesterol 58 mg
  • Sodium 142.43 mg


  • 2 (about 500 g) lamb eye of loin (backstrap)
  • 240 g green beans, topped
  • 3 large ripe tomatoes, coarsely chopped
  • 2 Lebanese cucumbers, halved length ways, thinly sliced
  • 1/2 bunch watercress picked, washed

Pesto Dressing:

  • 1 cup firmly packed fresh basil leaves
  • 1 x 75 g packet toasted pine nuts
  • 30 g (1/3 cup) shredded Parmesan cheese
  • 1 garlic clove, crushed
  • 125 ml (1/2 cup) olive oil
  • 80 ml (1/3 cup) fresh lemon juice


  1. Heat a non-stick frying pan over medium-high heat. Add lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thinly slice.
  2. Meanwhile, cook beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  3. To make pesto dressing, place the basil, pine nuts, Parmesan and garlic in the bowl of a food processor and until coarsely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined. Add the lemon juice and process until smooth.
  4. Combine the beans, tomato, cucumber and watercress in a bowl. Divide among serving plates and top with lamb. Drizzle over pesto dressing and season with pepper to serve.