BBQ lamb steaks with garlicky white beans

BBQ lamb steaks with garlicky white beans

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(2 ratings)

Prep: 10 mins Cook: 10 mins 20 mins


Serves 2
Ready in 20 minutes, these lamb steaks are a quick and easy evening meal, ideal for camping holidays and barbecues

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal463
  • fat22g
  • saturates7g
  • carbs29g
  • sugars8g
  • fibre10g
  • protein39g
  • salt0.3g
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  • 2 lamb leg steaks



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • a little lemon juice
  • 1 tbsp olive oil, plus a little extra
    olive oil

    Olive oil

    ol-iv oyl

    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)


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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5th Aug, 2017
I make this quite often and enjoy it, though I add quite a lot of herbs & spices to the beans e.g. smoked paprika, rosemary, oregano.
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