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
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.
Typical values per serving:
This recipe was first published in February 2019.