Image by Sue Ferris
Ingredients (11)
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- Sea salt & freshly ground pepper
- 2 (about 500g) lamb eye of loin fillets
- 200g green beans, halved
- Olive oil spray
- 2 super sweet corn cobs, husks removed
- 250g cherry tomatoes
- 70g rocket
- Lemon wedges, to serve
Method
- Step 1 In a small bowl, combine the oil, garlic and cumin. Season with salt and pepper. Rub the lamb with the spice mix. Heat a chargrill pan over a medium-high heat. Add the lamb and cook, for 2-3 minutes each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest for 5 minutes before slicing.
- Step 2 Meanwhile, cook the beans in a saucepan of boiling water for 2-3 minutes or until just tender. Drain and refresh under cold water.
- Step 3 Lightly spray the corn and cherry tomatoes with oil and season with salt and pepper. Add the corn to the chargrill and cook for 7-10 minutes or until it blackens slightly. Cut either side of the hard core to remove the kernels.
- Step 4 Add the tomatoes to the chargrill and cook for 5 minutes or until they soften slightly. In a large bowl, combine the lamb, corn, beans, tomatoes and rocket. Serve with lemon wedges.