- 6 x 140g/5oz boneless 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…
- 8 fresh thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 garlic cloves, thinly sliced
- 3 tbsp dry sherry
- 2-4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 x 250g punnets cherry tomatoes, preferably on the vine
- 1 shallot, very thinly sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- rocket, to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
For the butterbean smash
- 1 large plump, mild chilli, seeded and finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 6 anchovy fillets in oil, drained
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 3 x 410g cans butter beans
- 20g packet flatleaf parsley
- 4 tbsp extra-virgin olive oil
- juice of ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Put the lamb steaks on a baking tray and break over the thyme sprigs. Scatter over the garlic and some salt and pepper, then drizzle with the sherry and a tablespoon or so of the olive oil. Leave to marinate for at least 30 minutes.
Tip the tomatoes (still on the vine) on to another baking tray, sprinkle over the slices of shallot and drizzle with a tablespoon or two of olive oil. Season with the paprika and some salt and pepper.
Put the chilli and anchovies for the butterbean smash in your food processor and whizz to make a paste. Drain and rinse the butterbeans and tip them into a saucepan. Roughly chop the parsley. (You can prepare to this stage up to 3 hours ahead.)
When ready to cook, preheat the oven to fan 200C/conventional 220C/gas 7. Put both trays into the oven (the lamb above the tomatoes, if you don’t have a fan oven) for 15-20 minutes depending on how well done you like your lamb. Take the trays out of the oven and leave on the side for 5-10 minutes to rest the lamb before serving.
Meanwhile, pour boiling water over the butterbeans to just cover them and quickly bring back to the boil, then lower the heat and simmer for a few minutes until the beans are completely heated through. Drain the hot beans and save the liquid. Tip the beans into the paste in the food processor and whizz until coarsely chopped. Now stir in the parsley, olive oil, lemon juice, a little salt and plenty of black pepper and 4 tbsp of the saved liquid. Whizz again to make a rough but soft and creamy mash, adding another 2 tbsp liquid if the mash is not soft enough.
To serve, put a lamb steak on each plate with a spoonful of butterbean smash. Pour the tomato juices around the meat and scatter over a few rocket leaves.