Lemon roasted lamb with tomato and bean salad
lean beef rump steak
720 g, (buy 900g)
500 g, halved
1 medium, large, thinly sliced
3 clove(s), thinly sliced
baby spinach leaves
canned cannellini beans, rinsed, drained
2 can(s), (buy 2*400g cans)
2 x 3 second spray(s)
- Preheat the oven to 200°C. Tie each piece of lamb with kitchen string at 3cm intervals. Season with salt and freshly ground black pepper and lightly spray with oil. Heat a large non-stick frying pan over high heat. Cook the lamb, turning, for 3-4 minutes or until browned all over. Transfer the lamb to a baking tray. Combine the mustard and 2 teaspoons of lemon juice in a small bowl and spoon over the lamb. Bake for 20-25 minutes for medium or until cooked to your liking. Transfer to a plate. Cover the lamb with foil and set aside for 5 minutes to rest before slicing.
- Meanwhile, place the tomato on a baking tray and lightly spray with oil. Bake for 10 minutes or until just collapsed.
- Heat the oil in a large non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until softened. Add the spinach and cook, stirring, for 2 minutes or until just wilted. Add the tomato and beans and cook for 1 minute or until heated through. Drizzle with the remaining lemon juice.
- Serve lamb with the tomato and bean salad.