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Donal Skehan
Rosemary Lamb Steaks with Quick Bean Stew | DonalSkehan.com, When I say
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Rosemary Lamb Steaks with Quick Bean Stew

July 10

Lamb has always held a sense of celebration for me. Whether it’s in the form of a roast, presented to the dinner table with gusto, or the lamb chops my mom would make as a treat when we were growing up, grilled until the fat went crispy and sprinkled with sea salt. These grilled lamb steaks are so easy to prepare that you don’t have to wait for a special occasion to enjoy them. In fact, this aromatic bean stew enriched with cherry tomatoes and spinach is genuinely only minutes away…

  • serves Serves 1
  • time 5mins

Method

  1. 1. Massage the lamb steak with the olive oil, balsamic, garlic and rosemary and a generous amount of salt and pepper.
  2. 2. 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.
  3. 3. Add the spinach to the pan and slowly stir through to wilt down. Remove from the heat and season to taste.
  4. 4. Remove the lamb from the pan and slice thinly, serve with the stew.

Ingredients

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

Heaped 3/4 cup cherry tomatoes, sliced in half

1/2 cup chicken stock

1/2 a 14oz tin cannellini beans, rinsed and drained

1/2 cup baby spinach leaves

Sea salt and freshly ground black pepper

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

You'll Need

Frying pan

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