Waitrose and Partners
Super greens vignole with lamb steaks

Super greens vignole with lamb steaks

Vignole is an Italian stew made with beans, artichokes and fresh herbs. It’s great with meat – or piled on toast.

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High protein1 of your 5 a day5 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Ingredients

  • 4 lamb leg steaks (about 500g)
  • 3 tbsp extra virgin olive oil
  • 3 clove/s garlic, finely sliced
  • 500g frozen pea and bean mix
  • ½ x 160g (drained weight) jar Cooks’ Ingredients Chargrilled Artichokes in Oil, drained
  • 125ml dry white wine
  • 120g bag baby spinach
  • ½ x 20g pack tarragon, leaves chopped
  • 1 Crusty bread, to serve

Method

  1. Remove the lamb from the fridge, pat dry with kitchen paper and set aside. Heat a large pan over a medium heat, then add 1½ tbsp oil and the garlic; cook for 2 minutes until golden. Add the pea and bean mix, artichokes and wine along with 250ml water and a pinch of salt. Bring to a simmer, then cook gently for 25 minutes.

  2. When the vignole has 15 minutes left, heat a heavy-based frying pan over a medium-high heat. Season the steaks with salt and rub with a little oil. Fry for 3-4 minutes on each side (for medium rare) until cooked and well browned. Set aside to rest on a board.

  3. Stir the spinach and tarragon through the vignole and cook for 1 minute to wilt. Season, divide between bowls, then thinly slice the lamb and arrange on top. Finish with cracked black pepper and serve with crusty bread.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,925kJ/ 463kcals

Fat

27.9g

Saturated Fat

8.7g

Carbohydrates

11.4g

Sugars

2.5g

Fibre

8.4g

Protein

32.1g

Salt

0.4g

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