4 servings
Prep: 10 mins,
Cooking: 5 mins
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.
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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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