Black garlic lamb with bean crush & cherry tomatoes

Name: Black garlic lamb with bean crush & cherry tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 6 clove/s Cooks’ Ingredients Black Garlic, squeezed; 2 tsp light brown muscovado sugar; 2 tsp white wine vinegar; 2 tsp chopped rosemary, plus extra leaves to sprinkle; 2 pack British lamb leg steaks; 1 tbsp olive oil, plus a little extra; 400 g pack cherry vine tomatoes, kept on the vine; 225 ml chicken stock; 400 g cans Essential Flageolet Beans In Water, drained and rinsed; Watercress, to serve (optional)

Aromatic and sweet, black garlic adds a flavour all of its own to this stylish supper. Ideal for a midweek meal with friends.

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HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
PlusPreparation time 10 minutes + marinating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

6 clove/s Cooks’ Ingredients Black Garlic, squeezed
2 tsp light brown muscovado sugar
2 tsp white wine vinegar
2 tsp chopped rosemary, plus extra leaves to sprinkle
2 pack British lamb leg steaks
1 tbsp olive oil, plus a little extra
400g pack cherry vine tomatoes, kept on the vine
225ml chicken stock
2 x 400g cans Essential Flageolet Beans In Water, drained and rinsed
Watercress, to serve (optional)

Combine the garlic, sugar, vinegar and chopped rosemary in a small bowl, then mash with the back of a teaspoon to make a thick paste. Rub all over the lamb and set aside for 10 minutes.
Heat the oil in a large frying pan. Scrape excess paste off the lamb and reserve. Fry the lamb steaks for 3-5 minutes on each side (for medium, depending on thickness), until cooked to your liking and the surfaces are well browned. Set aside and keep warm. Add the tomatoes to the pan with a drop more oil and cook for 5 minutes, or until blistered but not collapsed. Keep warm with the lamb.
Add 150ml stock and the reserved garlic paste to the pan, then simmer for 8 minutes until slightly thickened.
Meanwhile, put the beans and remaining 75ml stock in a saucepan, season generously and heat through. Crush with a potato masher. Spoon onto plates and top with the lamb, sliced on the slant, any resting juices, the sauce, a few extra rosemary leaves and a handful of watercress, if using.

Cook’s tip

Crushed beans or bean mash makes a quick alternative to boiling potatoes for mash. If spuds are more your thing, boil some baby new potatoes, crush roughly with some seasoning and use instead of the beans.

Typical values per serving when made using specific products in recipe