French · Dinner
Grilled Lamb Leg with Garlic (High-Protein)
Grilled lamb leg steak rubbed with garlic and rosemary, finished over high heat for a charred crust and rosy center. Served alongside a cannellini bean puree with lemon and olive oil, plus wilted spinach, delivering substantial protein and fiber while keeping the garlicky, herbal character intact.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
552Calories
56.3gProtein
29.7gFat
16.8gCarbs
1.4gSugar
6.8gFiber
1380mgSodium
156mgChol
8.9gSat Fat
1180mgPotassium
150mgCalcium
6.8mgIron
2.7mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the lamb dry. Mince the garlic and chop the rosemary finely. Rub the lamb with both, 1.5 tbsp olive oil, 1 tbsp lemon juice, salt and black pepper. Rest 30 minutes at room temperature.
2
Grill
Heat a ridged grill pan over high heat until smoking. Grill the lamb 4 minutes per side for medium-rare, until deep char lines form and it feels springy when pressed.
3
Rest
Transfer the lamb to a plate and rest 5 minutes uncovered until juices stop pooling, keeping the meat juicy when sliced.
4
Plate
Blitz the cannellini beans with 1 tsp olive oil and 1 tsp lemon juice until mostly smooth. Saute sliced garlic in 1/2 tsp olive oil 30 seconds until golden, add spinach and wilt 1 minute. Spoon puree onto a plate, top with spinach, slice lamb against the grain, fan alongside, finish with resting juices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless lamb leg steak, butterflied flat
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 3 tbsp44ml olive oil
- 2 tbsp30ml lemon juice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 6.4 oz180g cooked cannellini beans
- 2 tsp10ml olive oil, for the bean puree
- 2 tsp10ml lemon juice, for the bean puree
- 4 cups120g fresh spinach
- 2 clove2 clove garlic, for the spinach
- 1 tsp4ml olive oil, for the spinach
