Ingredients

• 2 tablespoons balsamic vinegar

• 2 garlic cloves, chopped

• 80 ml olive oil

• 200 g lamb leg steaks

• Juice of 1 lemon

• 1 radicchio, outer leaves discarded

• 100 g rocket

• 400 g cannellini beans

• 1 Lebanese cucumber, thinly sliced

• 40 g pecorino, shaved

Method

Combine the balsamic with garlic and one tablespoon oil. Season and pour over the lamb, then set aside for 15 minutes to marinate. Heat a tablespoon of oil in a frypan over medium-high heat. Cook the lamb for three minutes on each side for medium, then set aside, loosely covered with foil, to rest for five minutes. Combine the lamb resting juices with lemon juice and the remaining oil. In a separate bowl, combine radicchio, rocket, beans, cucumber and pecorino. Season, then add the dressing and toss to combine. Slice the lamb and serve hot with the salad.