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Categories:
lamb chops romaine lettuce cannellini beans tomatoes anchovy garlic lemon peel lemon juice olive oil
Viewed: 53 - Published at: 8 years agoIngredients
- 12 None lamb chops
- 1 None Romaine lettuce, coarsely chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3 medium tomatoes, cut into wedges
- 4 None anchovy fillets, finely chopped
- 3 cloves garlic, crushed
- 1 tbsp finely grated lemon peel
- 1/3 cup lemon juice
- 1/3 cup olive oil
Method
- For the dressing, whisk anchovies, garlic, lemon peel and juice, and oil in a small bowl.
- Preheat the broiler. Combine lamb and 2 tbsp of the dressing in a large bowl. Broil lamb, turning once, until cooked to desired doneness. Remove from heat and drizzle with 1 tbsp dressing. Cover to keep warm.
- Place lettuce, beans and tomatoes in a large bowl with remaining dressing. Toss gently to combine. Serve lamb with salad.
