Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mediterranean lamb & butter bean salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mediterranean lamb & butter bean salad

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    2 tsp olive oil
    1 clove garlic, crushed
    ½ tsp dried oregano
    4 essential Waitrose
    New Zealand Lamb Steaks
    275g pack Waitrose Baby Plum Tomatoes, halved
    400g can essential Waitrose Butter Beans, drained and rinsed
    100g watercress
    2 tbsp Waitrose Aged Balsamic & Olive Oil Dressing
    25g pack fresh mint leaves, torn
    Crusty bread, to serve


    1. Stir together the olive oil, garlic and oregano and brush over the lamb. Cook in a griddle or frying pan for 3–4 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a warm plate and leave to rest for 3–4 minutes.

    2. Meanwhile, lightly toss together the tomatoes, butter beans, watercress, dressing and mint.

    3. Slice the lamb and add to the salad, giving it a quick toss. Divide between 4 plates and serve with crusty bread, and extra dressing on the side. 

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars