Rosemary Lamb Steaks with Quick Bean Stew
Ingredients
- 2 lamb steaks about 150g each, thin
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic
- 1 sprig fresh rosemary leaves picked
- 175 g cherry tomatoes
- 75 ml chicken stock
- 400 g tinned cannellini beans rinsed and drained
- 75 g baby spinach
- sea salt
- ground black pepper
Equipment
Instructions
- Finely chop the rosemary leaves and halve the cherry tomatoes.
- Add the olive oil and balsamic vinegar to a bowl and grate in the garlic. Add in the rosemary leaves and season with salt and pepper. Mix together.
- Brush the mix over the lamb steaks on both sides.
- In a frying pan over a medium-high heat, fry the lamb steak for 2-3 minutes either side. Remove from the pan and set aside to rest.
- Return the pan to the heat and add the tomatoes, beans and chicken stock and bring to a steady simmer. Allow to cook for 5-6 minutes.
- Add the spinach to the pan and slowly stir through to wilt down. Remove from the heat and season to taste.
- Once the lamb is rested, slice thinly.
- Serve the lamb slices on top of the stew.
Notes
Lamb has always held a sense of celebration for me. Whether it’s in the form of a roast, presented to the dinner table with gusto, or the lamb chops my mom would make as a treat when we were growing up, grilled until the fat went crispy and sprinkled with sea salt. These grilled lamb steaks are so easy to prepare that you don’t have to wait for a special occasion to enjoy them. In fact, this aromatic bean stew enriched with cherry tomatoes and spinach is genuinely only minutes away…
Nutrition
Calories: 484kcal