Two lamb rump steaks, coated with Dijon mustard on one side, grilled for ten minutes each side, with boiled basmati rice, and a side serving of refried canelloni beans in a tomato and rosemary sauce.
The canelloni beans were soaked in cold water for six hours, and then boiled until soft. They were then fried, and added to a tomato and rosemary passata.
Delicious and totally wheat-free.
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Grilled Lamb Steaks with Basmati Rice. |
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