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Lamb and butter beans with pea shoot pesto dressing
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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
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.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.