Lamb leg steaks with minted pea and bean smash
Quick pan-seared lean lamb with a fresh, chunky smash of peas, beans and mint.
- Time25 min
- LevelEasy
- Costabout £3.90 a head
Ingredients
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Method
- 1
Rub the lamb with the rosemary and black pepper.
- 2
Boil the peas and broad beans for 4 minutes, then drain.
4 min - 3
Crush roughly with a fork with the mint, lemon zest, lemon juice, garlic and olive oil.
- 4
Spray a frying pan and heat until hot. Cook the lamb for 4 minutes each side for pink, longer if you prefer.
8 min - 5
Rest for 5 minutes. Griddle or steam the asparagus for 4 minutes.
4 min - 6
Serve the lamb sliced on the smash with the asparagus.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.