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Creamy cannellini beans with lamb

Creamy cannellini beans with lamb on a decorative plate

Creamy cannellini beans with lamb

Name: Creamy cannellini beans with lamb
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 2
Ingredients: 1 tbsp olive oil; 200g lamb leg steak; 3 garlic cloves finely sliced; 2 banana shallots finely chopped; 2 anchovies drained; 1 rosemary sprig finely chopped, or use 1⁄2 tsp dried rosemary; 250ml chicken stock; 1 x 400g can cannellini beans drained and rinsed; 150g spinach

Ailsa Burt

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Serves 2

Easy

Prep: 5 mins

Cook: 18 mins

A star rating of 4.7 out of 5.32 ratingsRate

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Enjoy a speedy cannellini bean and lamb supper for two. The beans become creamy without the addition of dairy and pair beautifully with the tender lamb

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
200g lamb leg steak
3 garlic cloves

finely sliced
2 banana shallots

finely chopped
2 anchovies

drained
1 rosemary sprig

finely chopped, or use 1⁄2 tsp dried rosemary
250ml chicken stock
1 x 400g can cannellini beans

drained and rinsed
150g spinach

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Nutrition: Per serving

kcal392

low
fat17g
saturates5g
carbs21g
sugars3g
fibre10g

high
protein34g
salt1.5g

Method

step 1

Heat the oil in a large, non-stick pan over a medium-high heat. Season the lamb well and sear on both sides for 2-3 mins each, depending on the thickness of your steak. Remove to a plate to rest for 5 mins before slicing.
step 2

Tip the garlic, shallots and anchovies into the pan, reduce the heat to medium and fry for 2-3 mins until the anchovies have dissolved. Stir in the rosemary, stock and beans, and simmer for 2-3 mins or until the stock has been absorbed. Add the spinach and cook for a few minutes until wilted, then season to taste. Serve the beans with the lamb slices on top.

Recipe from Good Food magazine, March 2023

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A star rating of 4.7 out of 5.32 ratings

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