BLACK GARLIC LAMB WITH BEAN MASH

ingredients | serves 2 | time 30 mins + resting

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

step 1

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

step 2

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

step 3

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

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