Italian Lamb Steaks with Pesto Butter Beans

Charmaine Lu -

  • 300g cherry tomatoes on the vine
  • 2 tbsp olive oil
  • 2 tbsp dried oregano
  • 1 chopped onion
  • 1 crushed garlic clove
  • 2 x 400g tins of butter beans, drained
  • 300ml lamb stock
  • 75ml crème fraîche
  • 2 tbsp pesto
  • 440g lamb steaks
  • 200g spring greens, chopped
  • Preheat the oven to 180C. Pop the tomatoes on a baking tray and drizzle with oil and the oregano. Roast for 15 mins. Meanwhile, heat 1 tbsp of oil in a pan and gently fry the onion for 5 mins. Stir in the garlic, cook for a minute more, then add the beans, stock, pesto and crème fraîche to the pan and simmer for 5 mins.
  • Brush the lamb steaks with oil and seasoning, then fry for 4 mins on each side. Remove from the pan and leave to rest for 5 mins. Meanwhile, toss the spring greens into the pan and stir-fry for 4 mins to wilt. Serve the lamb steaks on a bed of the bean mixture and spring greens, with the roasted cherry tomatoes on top. Delicious!
35 mins
4 serving