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    Black garlic lamb with bean mash

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    Black garlic lamb with bean mash

    • Preparation time: 10 minutes + marinating
    • Cooking time: 20 minutes
    • Total time: 30 minutes + marinating

    Serves: 2

    Ingredients

    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

     

    Method

    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.

     

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