Cacio e pepe lamb with white bean salad recipe
Created by The Tesco Recipes team
This fab fusion dish will bring some excitement midweek! Inspired by the classic Italian pasta dish, this recipe features lamb leg steaks and a white bean salad that blends rich and comforting with light and fresh. A quick and easy dinner for two that's perfect for a cosy night in.
See method- Serves 2
- Takes 30 mins
- 624 calories / serving
Ingredients
- 40g panko breadcrumbs
- 25g pecorino, grated
- ¾ tbsp black pepper, coarsely ground
- 30g plain flour
- 1 egg, beaten
- 2 lamb leg steaks (from a 400g pack)
- 1½ tbsp olive oil
- 400g tin white beans (such as cannellini), drained and rinsed
- 15g fresh basil, leaves torn
- 220g pack Tesco Finest Piccobella tomatoes, halved
- ¼ red onion, sliced
- 1 tbsp red wine vinegar
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Shop ingredientsEach serving contains
- Energy
- 2615kJ 624.0kcal
- Fat
- 27g
- Saturates
- 9g
- Salt
- 1.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 47.5gProtein 40.8gFibre 11.8g
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Method
- Mix the breadcrumbs, most of the pecorino and the black pepper in a shallow bowl. Put the flour and egg in separate bowls. Season the lamb, then dip in the flour to coat, followed by the egg and finally the breadcrumbs.
- Heat 1 tbsp oil in a frying pan over a medium-high heat; fry the lamb for 3 mins on each side for medium-rare (or 4 mins per side for well done). Set aside to rest.
- Mix the beans, basil, tomatoes, onion, the remaining oil and the vinegar in a bowl, season and mix well. Serve the lamb sprinkled with the remaining pecorino, alongside the bean and tomato salad.
- See more Lamb leg steak recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
