Smoked paprika lamb with tomato and cannellini bean salsa

Image by Mark O'meara

Ingredients (12)

• 3 large roma tomatoes, deseeded, finely chopped
• 1 x 400g can no-added-salt cannellini beans, rinsed, drained
• 1/2 small red onion, finely chopped
• 2 tbsp chopped fresh coriander
• 1 long fresh red chilli, halved, deseeded, finely chopped
• 2 tsp red wine vinegar
• 2 tsp olive oil
• Pinch of caster sugar
• 4 x 125g lamb leg steaks
• 2 tsp smoked paprika
• Olive oil spray
• 1 bunch broccolini, trimmed

Nutrition info

Method

• Step 1 Combine the tomato, beans, onion, coriander, chilli, vinegar and oil in a bowl. Season with pepper and the sugar.
• Step 2 Heat a large non-stick frying pan over high heat. Sprinkle both sides of the lamb with the paprika and spray with olive oil spray. Add to the pan. Cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2 minutes to rest.
• Step 3 Meanwhile, cook the broccolini in a steamer over a saucepan of simmering water for 5 minutes or until bright green and tender crisp.
• Step 4 Thickly slice the lamb. Divide the broccolini and lamb among serving plates. Top with the salsa to serve.