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How to make Smoked paprika lamb with tomato and cannellini bean salsa

Yield = 4
Prep time: 0:10
Cook time: 0:05
Total time: 0:15

Ingredients

  • 3 large roma tomatoes, deseeded, finely chopped
  • 1 x 400g can no-added-salt cannellini beans, rinsed, drained
  • 1/2 small red onion, finely chopped
  • 2 tablespoons chopped fresh coriander
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 2 teaspoons red wine vinegar
  • 2 teaspoons olive oil
  • Pinch of caster sugar
  • 4 x 125g lamb leg steaks
  • 2 teaspoons smoked paprika
  • Olive oil spray
  • 1 bunch broccolini, trimmed

Method

  • Step 1 Combine the tomato, beans, onion, coriander, chilli, vinegar and oil in a bowl. Season with pepper and the sugar.
  • Step 2 Heat a large non-stick frying pan over high heat. Sprinkle both sides of the lamb with the paprika and spray with olive oil spray. Add to the pan. Cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2 minutes to rest.
  • Step 3 Meanwhile, cook the broccolini in a steamer over a saucepan of simmering water for 5 minutes or until bright green and tender crisp.
  • Step 4 Thickly slice the lamb. Divide the broccolini and lamb among serving plates. Top with the salsa to serve.