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Spring vegetables with pepper-crusted lamb
1/3
Spring vegetables with pepper-crusted lamb
2/3
Spring vegetables with pepper-crusted lamb
3/3
100%
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taste.com.au
By taste.com.au

Spring vegetables with pepper-crusted lamb

Instructions
Prep:5minCook:19min
Make the crunch and colour of young spring vegetables the hero of a dish balanced with peppery pan-roasted lamb.
Updated at: Fri, 11 Sep 2026 16:19:23 GMT

Nutrition balance score

Great
Glycemic Index
30
Low
Glycemic Load
4
Low

Nutrition per serving

Calories383 kcal (19%)
Total Fat21.4 g (31%)
Carbs14.8 g (6%)
Sugars4.9 g (5%)
Protein35.1 g (70%)
Sodium255.3 mg (13%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

60ml buttermilk
60mlbuttermilk
70g yoghurt
70gyoghurt
20.00 ml red wine vinegar
20mlred wine vinegar
60ml olive oil
60mlolive oil
550g lamb backstrap
550glamb backstrap
23.40 gm Dijon mustard
23.4 gmDijon mustard
20.00 ml mixed peppercorns, coarsely ground
20mlmixed peppercorns
coarsely ground
100g broccolini
100gbroccolini
100g green beans
100ggreen beans
100g podded broad beans
100gpodded broad beans
100g podded peas
100gpeas
podded
8 spring onions (white part only), sliced on an angle
8spring onions
white part only, sliced on an angle
2 radishes, thinly sliced
2radishes
thinly sliced

Instructions

View on taste.com.au
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