×

Order Now

Fresh-USA-COVER-5percent

Fresh – Now available

Order your copy of Donal's Fresh today!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

light-meals

Rosemary Lamb Steaks with Quick Bean Stew

Brilliant midweek dinner in under 10 minutes.

5 1
Rosemary Lamb Steaks with Quick Bean Stew | DonalSkehan.com, Brilliant midweek dinner in under 10 minutes.

light-meals

Rosemary Lamb Steaks with Quick Bean Stew

Brilliant midweek dinner in under 10 minutes.

Monday, July 10, 2017
US / METRIC

1 lamb steak (about 150g, thin)

1 tbsp olive oil 1 tbsp balsamic vinegar

1 garlic clove, finely minced

1 rosemary sprig, leaves finely chopped

125g cherry tomatoes, sliced in half

100ml chicken stock

½ x 400g tin cannellini beans, rinsed and drained

100g baby spinach leaves

Sea salt and freshly ground black pepper

1 lamb steak (about 5oz, thin)

1 tbsp olive oil

1 tbsp balsamic vinegar

1 garlic clove, finely minced

1 rosemary sprig, leaves finely chopped

4.5oz cherry tomatoes, sliced in half

3.5 fl oz chicken stock

7oz tin cannellini beans, rinsed and drained

3.5oz baby spinach leaves

Sea salt and freshly ground black pepper

Frying pan

5mins
Serves 1

Lamb has always held a sense of celebration for me, something to be enjoyed on a special occasion, when a roast would be presented to the dinner table with gusto. For the occasional dinner in my house growing up, my mom would grill lamb chops until the fat went crispy and sweet and then sprinkle with sea salt – a total treat. These grilled lamb steaks are easy to prepare and can be served with just a simply dressed salad for a light meal. But served with a bean stew enriched with cherry tomatoes and spinach, dinner is only moments away.

Massage the lamb steak with 1 tablespoon of the olive oil, the balsamic vinegar, 1 garlic clove, the rosemary and a generous amount of salt and pepper.
In a frying pan over a medium- high heat, fry the lamb steak for a further 1-2 minutes either side. When you turn the steaks, add the tomatoes, beans and chicken stock and bring to a steady simmer.
Add the spinach to the pan and slowly stir through to wilt down. Remove from the heat and season to taste.
Remove the lamb from the pan and slice thinly, serve with the stew.
5mins
Serves 1

Ingredients
US / METRIC

1 lamb steak (about 150g, thin)

1 tbsp olive oil 1 tbsp balsamic vinegar

1 garlic clove, finely minced

1 rosemary sprig, leaves finely chopped

125g cherry tomatoes, sliced in half

100ml chicken stock

½ x 400g tin cannellini beans, rinsed and drained

100g baby spinach leaves

Sea salt and freshly ground black pepper

1 lamb steak (about 5oz, thin)

1 tbsp olive oil

1 tbsp balsamic vinegar

1 garlic clove, finely minced

1 rosemary sprig, leaves finely chopped

4.5oz cherry tomatoes, sliced in half

3.5 fl oz chicken stock

7oz tin cannellini beans, rinsed and drained

3.5oz baby spinach leaves

Sea salt and freshly ground black pepper

You'll Need

Frying pan

You might be interested in...

recipes

Beer Braised Shoulder of Lamb with Butter Bean Mash

Beer Braised Shoulder of Lamb with Butter Bean Mash
recipes

Braised Connemara Hill Lamb Shanks with Nettle Mash

Braised Connemara Hill Lamb Shanks with Nettle Mash
recipes

Asian Aromatic BBQ Summer Lamb with Tangy Sesame Salad!

Asian Aromatic BBQ Summer Lamb with Tangy Sesame Salad!
recipes

Lamb Biryani

Lamb Biryani