French · Dinner
Grilled Lamb Steak with Herbs (High-Protein)
Grilled lamb leg steak with rosemary, thyme and garlic, char-grilled to medium, served alongside warm cannellini beans and crumbled feta cheese. Finished with fresh lemon and olive oil, plated with dressed arugula for a lean, high-protein French bistro dinner.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
565Calories
54.3gProtein
32.7gFat
17.6gCarbs
1.9gSugar
6.8gFiber
1428mgSodium
198mgChol
15.1gSat Fat
980mgPotassium
330mgCalcium
5.4mgIron
2.8mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat lamb steak dry, rub with olive oil, garlic, rosemary, thyme, salt and pepper. Rest at room temperature 10 minutes.
2
Grill
Cook steak on medium-high heat 4 to 5 minutes per side until deep char marks form and internal temperature reads 135°F.
3
Rest
Transfer to cutting board and rest 5 minutes uncovered for juices to redistribute.
4
Plate
Warm beans 2 to 3 minutes, toss arugula with lemon juice, slice lamb against the grain, arrange over beans and arugula, scatter feta on top, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g lamb leg steak
- 2 tbsp2 tbsp rosemary
- 2 tbsp2 tbsp thyme
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 11 lemon
- 7 oz100g, about two thirds of a 15 oz can cannellini beans, drained
- 3 oz86g feta cheese
- 2 cup60g arugula
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
