Rosemary lamb steaks with white beans and cherry tomatoes

Name: Rosemary lamb steaks with white beans and cherry tomatoes
Total time: 30 min
Cuisine: Italian
Ingredients: 4 lamb leg steaks; 2 tbsp chopped rosemary; 4 garlic cloves, 2 crushed and 2 sliced; 1 tbsp rapeseed oil; 1 tsp black pepper; 2 tins cannellini beans, no added salt, drained and rinsed; 300g cherry tomatoes, halved; 1 lemon, zest and juice; 100g baby spinach; 100ml water

Garlicky lamb leg steaks seared pink with rosemary, over warm white beans and sweet cherry tomatoes.

Time30 min
LevelEasy
Costabout £2.88 a head

4 servings

Ingredients

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4lamb leg steaks
2 tbspchopped rosemary
4garlic cloves2 crushed and 2 sliced
1 tbsprapeseed oil
1 tspblack pepper
2tins cannellini beans, no added saltdrained and rinsed
300 gcherry tomatoeshalved
1lemonzest and juice
100 gbaby spinach
100 mlwater

Method

1
Rub the lamb with the rosemary, crushed garlic, half the oil and the pepper. Leave for 10 minutes.
10 min
2
Heat a frying pan until hot and cook the lamb for 4 minutes each side for pink, longer if you prefer. Rest on a plate.
8 min
3
In the same pan add the rest of the oil and the sliced garlic for 30 seconds.
4
Add the tomatoes and cook for 3 minutes until they start to burst. Add the beans, water and lemon zest and warm through for 4 minutes.
7 min
5
Stir in the spinach and lemon juice until wilted.
6
Slice the lamb and serve on top of the beans with the pan juices.

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.