Citrus Lamb Leg Steaks with Bean Mash
These citrus lamb leg steaks are marinated with lemon and fresh chives, then served on a creamy white bean mash flavoured with garlic, parsley and a hint of sesame. Add purple sprouting broccoli for a colourful, balanced and delicious meal.
Ingredients
- 4 lean boneless lamb leg steaks, trimmed of fat
- 4 tablespoons freshly chopped chives
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
For the white bean purée mash:
- 2 x 400g cans cannellini beans,, drained and rinsed
- 2 garlic cloves,, peeled and crushed
- 3 tablespoons freshly chopped flat-leaf parsley
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
To garnish:
- Small fresh parsley leaves
- Ground paprika
To serve:
- Purple sprouting broccoli
- Wholegrain crusty bread, optional
Method
- Place the lamb steaks in a large shallow dish. Add the chives, lemon juice, olive oil and seasoning. Coat the steaks in the mixture. Cover and leave to marinate for 10 minutes.
- To prepare the white bean purée, place all the ingredients in a food processor or blender and whizz together until smooth. Season to taste.
- Heat a large dry non-stick frying pan over moderate heat and cook the steaks for 4-6 minutes on each side. Transfer to a warm plate, cover and leave to rest for a few minutes.
- To serve, place a large spoonful of the purée mash onto each serving plate, slice the lamb and arrange on top of the purée mash. Drizzle over the pan juices, garnish with the parsley and paprika.
- Serve with optional sides of wholemeal crusty bread and cooked purple sprouting broccoli or a tossed green salad.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 371kcal19% | 18.6g27% | 5.7g29% | 1.3g1% | 0.12g2% |
| Carbs | Fibre | Protein |
|---|---|---|
| 19.9g8% | 9.6g40% | 28.1g56% |
