- 2 lamb leg steaks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- a little lemon juice
- 1 tbsp olive oil, plus a little extra
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp chopped fresh rosemary or ½ tsp dried
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, chopped
- 200g cherry tomatoes, halved
- 400g can haricot beans, drained
- handful coriander leaves (optional)
Heat the barbecue, if using, and let the flames die down a little. Sprinkle the lamb with lemon juice, a little oil, rosemary and seasoning. Set aside.
Heat the oil in a pan, add the onion and fry for 5 mins until softened. Add the garlic and tomatoes and fry until the tomatoes are just softened but not pulpy. Stir in the beans and heat through.
Meanwhile, cook the lamb on the barbecue for 3-4 mins each side, or use a hot griddle pan. Roughly chop the coriander, if using, and scatter over the beans to serve.
This adaptable dish can also be made using pork steaks. I usually make this on the first evening of a holiday as it’s quick to cook after setting up camp. The lamb can be put in a food bag with the marinade and packed into a cool box for the journey, so it’s ready to cook when you get there.