zoom  Lamb and butter beans with pea shoot pesto dressing

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Lamb and butter beans with pea shoot pesto dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Lamb and butter beans with pea shoot pesto dressing

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 2

    Ingredients

    2 tbsp essential Waitrose olive oil
    1 essential Waitrose onion, finely chopped
    2 garlic cloves, finely sliced
    250g pack diced lamb leg
    125ml white wine
    125ml fresh chicken stock
    400g can essential Waitrose butter beans, drained and rinsed
    ½ x 145g tub green pesto
    80g bag pea shoots

    Method

    1. Heat the oil in a frying pan and gently fry the onion for 10 minutes, until softened. Add the garlic and fry for another 30 seconds, then add the lamb. Increase the heat and cook until the lamb is brown all over – about 3 minutes.

    2. Pour in the wine and bubble away until reduced by ½, then add the stock and season. Simmer for 8-10 minutes, then add the butter beans and simmer for a further 5 minutes.

    3. Meanwhile, whizz the pesto in a small food processor with a generous handful of the pea shoots (and a little water if it’s too thick). Serve the lamb and beans with the remaining pea shoots and generous dollops of the pea pesto. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary