Save to your scrapbook

    Black garlic lamb with bean mash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Black garlic lamb with bean mash

    • Preparation time: 10 minutes + marinating
    • Cooking time: 20 minutes
    • Total time: 30 minutes + marinating

    Serves: 2


    4 cloves Cooks’ Ingredients Black Garlic
    1 tsp light brown muscovado sugar
    1 tsp white wine vinegar
    1 tsp chopped rosemary, plus extra leaves to sprinkle
    2 essential New Zealand Lamb Leg Steaks
    1 tbsp olive oil
    150ml Cooks’ Ingredients Chicken Stock
    400g can essential Flageolet Beans, drained and rinsed
    Curly kale, to serve



    Squeeze the garlic out of the skins into a small bowl and add the sugar, vinegar and rosemary. Mash with the back of a teaspoon to make a thick paste. Rub the paste over both sides of the lamb and leave to stand for 10 minutes.

    Heat the oil in a frying pan. Scrape the excess paste off the lamb and reserve. Fry the lamb in the oil for about 3 minutes on each side until browned. Add 100ml of the stock and the reserved garlic paste and cook very gently for a further 6-8 minutes until the lamb is cooked through. Remove from the pan and keep warm. Bring the stock to the boil and cook until slightly thickened.

    Tip the beans into a small saucepan and add the remaining stock and plenty of freshly ground black pepper. Heat through, mashing with a potato masher until thickened. Spoon onto serving plates and top with the lamb. Spoon over the gravy and serve with freshly cooked curly kale.


    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars