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    Italian Pan-Fried Lamb with Cannellini Bean Mash

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    Italian Pan-Fried Lamb with Cannellini Bean Mash

    Our puttanesca mix is a classic Italian blend of olives, anchovies and capers that will bring out the sweetness and flavour of lamb.

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 180g jar Waitrose Cooks' Ingredients Puttanesca Mix
    • Pack Waitrose Lamb 4 Leg Steaks (100-120g each)
    • Grated zest of 1 lemon
    • 20g pack fresh flat-leaf parsley, roughly chopped
    • For the mash
    • 410g tin cannellini beans, drained and rinsed
    • 2 tbsp crème fraîche


    1. Strain the puttanesca mix through a sieve, reserving the oil. Place 2 tablespoons of the reserved oil in a frying pan and warm over a medium heat. Add the lamb to the pan and cook for 7 minutes on one side for medium rare, or 9 minutes for medium to well done. Turn the lamb over and add the strained puttanesca mix and lemon zest to the pan. Cook for a further 7-9 minutes, or until the lamb is cooked to your liking.
    2. While the lamb is cooking, purée the drained cannellini beans in a food processor or liquidiser until smooth. Spoon the bean mash into a small saucepan, add the crème fraîche and season with freshly ground black pepper. Warm over a low heat until piping hot.
    3. Remove the lamb from the pan, cover and keep warm while it rests. Reserve a little of the parsley for a garnish, then stir the rest into the cooked puttanesca mix and season with black pepper.
    4. Spoon the bean mash onto warmed serving plates. Top with a lamb steak and the puttanesca mix. Drizzle with a little of the reserved oil if desired, garnish with the remaining parsley and serve with griddled red Romano peppers and lemon wedges.

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    Cook's tips

    Make the bean mash up to a day in advance. Place clingfilm directly over its surface to stop it drying out, and store in the fridge. Reheat either in the microwave or in a small pan.


    Average user rating

    3 stars