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Herb-crusted lamb with cannellini bean salad

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  • Dairy free
  • Egg free
  • Gluten free
  • High in dietary fibre
  • High in protein
  • Lactose free
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Wheat free
  • 3 serves veg or fruit

Savour our herb-crusted lamb, complemented by a zesty cannellini bean salad, a tantalising symphony of savoury goodness and vibrant flavours in every bite.

  • Serves4, with lamb leftovers
  • Cook time50 minutes
  • Prep time15 minutes, + 20 mins resting time
Herb-crusted lamb with cannellini bean salad

Ingredients

  • 1kg Coles Australian Lamb Boneless Leg Roast
  • 1 tbs extra virgin olive oil
  • 2 tbs Dijon mustard
  • 1/3 cup finely chopped flat-leaf parsley
  • 1 bunch chives, finely chopped
  • 1 bunch dill, finely chopped
  • 1 lemon, rind finely grated
  • 400g can cannellini beans, rinsed, drained
  • 200g red Perino tomatoes, halved
  • 1 Lebanese cucumber, quartered lengthways, sliced horizontally
  • 1/3 cup (55g) pitted kalamata olives, halved
  • 60g pkt Coles Australian Baby Rocket

Dressing

  • 2 tbs finely chopped shallots
  • 1 tbs red wine vinegar
  • 1 tbs lemon juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tbs finely chopped flat-leaf parsley

Nutritional information

Per serve: Energy: 2072kJ/496 Cals (24%), Protein: 37g (74%), Fat: 30g (43%), Sat Fat: 7g (29%), Carb: 15g (5%), Sugar: 4g (4%), Dietary Fibre: 9g (30%), Sodium 655mg (33%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 190°C (170°C fan-forced). Coat lamb with 1 tbs oil and generously season. Heat a large ovenproof frying pan over medium-high heat. Add lamb and cook, turning, for 8-10 mins or until brown all over. Transfer the lamb to a board, then drain any fat from the pan. Return lamb to the pan and roast, turning halfway through cooking, for 40 mins or until an instant-read thermometer inserted into the centre of the lamb registers between 54°C and 56°C. Set aside for 20 mins to rest.

  2. Step 2

    Remove string from lamb and brush with mustard. On a large plate, combine parsley, chives, dill and lemon rind. Roll lamb in parsley mixture, pressing gently.

  3. Step 3

    To make the dressing, in a medium bowl, whisk the shallots, vinegar and lemon juice. Gradually whisk in the oil. Stir in the parsley leaves. Season. Add the beans, tomatoes, cucumber and olives and toss to combine. Season.

  4. Step 4

    Arrange rocket on a large serving platter and top with bean mixture. Cut lamb into 1cm-thick slices and arrange alongside the salad on the platter.

Recipe tip

COOK. STORE SAVE.
Use it up:
Make the most of the leftover olives – add to pasta dishes for a savoury, salty hit of flavour. See how Curtis does it at coles.com.au/pastasaladwitholives.

 

Herb-crusted lamb with cannellini bean salad

Herb-crusted lamb with cannellini bean salad
  • Serves4, with lamb leftovers
  • Cook time50 minutes
  • Prep time15 minutes, + 20 mins resting time
Ingredients
  • 1kg Coles Australian Lamb Boneless Leg Roast
  • 1 tbs extra virgin olive oil
  • 2 tbs Dijon mustard
  • 1/3 cup finely chopped flat-leaf parsley
  • 1 bunch chives, finely chopped
  • 1 bunch dill, finely chopped
  • 1 lemon, rind finely grated
  • 400g can cannellini beans, rinsed, drained
  • 200g red Perino tomatoes, halved
  • 1 Lebanese cucumber, quartered lengthways, sliced horizontally
  • 1/3 cup (55g) pitted kalamata olives, halved
  • 60g pkt Coles Australian Baby Rocket

Dressing

  • 2 tbs finely chopped shallots
  • 1 tbs red wine vinegar
  • 1 tbs lemon juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 tbs finely chopped flat-leaf parsley
    Description

    Savour our herb-crusted lamb, complemented by a zesty cannellini bean salad, a tantalising symphony of savoury goodness and vibrant flavours in every bite.

    Method
    1. Step 1

      Preheat oven to 190°C (170°C fan-forced). Coat lamb with 1 tbs oil and generously season. Heat a large ovenproof frying pan over medium-high heat. Add lamb and cook, turning, for 8-10 mins or until brown all over. Transfer the lamb to a board, then drain any fat from the pan. Return lamb to the pan and roast, turning halfway through cooking, for 40 mins or until an instant-read thermometer inserted into the centre of the lamb registers between 54°C and 56°C. Set aside for 20 mins to rest.

    2. Step 2

      Remove string from lamb and brush with mustard. On a large plate, combine parsley, chives, dill and lemon rind. Roll lamb in parsley mixture, pressing gently.

    3. Step 3

      To make the dressing, in a medium bowl, whisk the shallots, vinegar and lemon juice. Gradually whisk in the oil. Stir in the parsley leaves. Season. Add the beans, tomatoes, cucumber and olives and toss to combine. Season.

    4. Step 4

      Arrange rocket on a large serving platter and top with bean mixture. Cut lamb into 1cm-thick slices and arrange alongside the salad on the platter.