Lamb with steamed spring vegetables

Lamb and Mutton SA
4 servings Prep: 10 mins, Cooking: 5 mins
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Parmesan topped crunchy spring greens served with leftover lamb - an easy light summer meal to serve up. Brought to you by Lamb and Mutton SA.

By Independent Contributor January 03 2022
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Ingredients (11)

1 cup leftover leg of lamb — cut into long strips
120 g tender stem broccoli
60 g fine green beans
60 g mangetout
3 baby marrow — cut into thin slices
1/2 jar capers
60 ml pine nuts
handful parmesan cheese — grated
1 lemon — quartered
olive oil — to serve
salt and black pepper — to serve
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Steam or blanch the vegetables for 2 – 3 minute. Make sure they are bright green and still crunchy. Leave to cool.

While the veggies are steaming, toast the pine nuts and fry the capers in some olive oil.

To serve, add the vegetables to a salad bowl with the lamb and then top with the capers, pine nuts and parmesan cheese. Season with salt and pepper to taste.

Drizzle with some lemon juice and olive oil to serve.

Supported by the Red Meat Industry of SA – recipe and image by Claudine Noppe for Lamb and Mutton SA.

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