Creamy cannellini beans with lamb
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
