zoom Peppered Lamb Steaks with Garlic Butter Beans

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    Peppered Lamb Steaks with Garlic Butter Beans

    Fragrant rosemary and sautéed garlic are infused in the crushed butter beans, making a perfect partner for peppery lamb steaks.

    • Diabetic
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 3 cloves garlic, sliced
    • 1 tbsp chopped fresh rosemary
    • 2 x 420g cans Waitrose Butter Beans, drained and rinsed
    • 200ml vegetable stock
    • 4 New Zealand lamb leg steaks
    • 1 tsp Bart Five Pepper Mill, coarsely crushed


    1. Place 1 tbsp oil in a small saucepan and gently fry the garlic and rosemary for a couple of minutes until lightly browned. Add the beans and the stock, cover and bring to the boil. Reduce the heat and allow to simmer gently, uncovered, for 10 minutes until about half the liquid has evaporated and the beans have softened.
    2. Place the steaks on a board, rub them with 1 tbsp olive oil and scatter the pepper on both sides. Place a griddle pan over a high heat and add the steaks. Cook for 3-4 minutes on each side. Remove from the heat and allow them to rest.
    3. Meanwhile, roughly crush the softened butter beans with a potato masher and season well. Divide the crushed beans between 4 plates. Top with a lamb steak and serve with a sprig of rosemary.

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