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Lamb leg steaks on white beans

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A very simple dish for a midweek meal

Just add anchovy and rosemary sauce to this simple lamb leg steaks on white beans and you’ll never look back.

SERVES: 2
COOKING TIME:  30 mins
DIFFICULTY: easy
IDEAL FOR: midweek meal, weekend meal
BUDGET: £

Lamb leg steaks

Lamb leg steaks are versatile, tender, and flavourful.

They’re taken from the top of the leg, giving a leaner cut which is superbly juicy when cooked.

They’re great for barbecuing and pan-frying.

And if you can, try and buy grass-fed lamb.

Anchovy and rosemary sauce

I have only recently discovered this sauce through Julius Roberts.

And I have to admit, at first I was hesitant to try it but wow, what a great little sauce to have in up your sleeve.

Anchovy and Rosemary Butter is a savoury delight!

It’s not only perfect with lamb but also perfect for pork chops or grilled chicken.

You could even spread it on grilled sourdough.

Needless to say, it’s a winner for me, so don’t leave it out of this little dish.

It gives it a nice little elevation for a midweek meal.

Lamb leg steaks on white beans

White beans aka cannellini beans

In the UK white beans are often called canellini beans (sometimes called white kidney beans in the US).

If you can’t find them, feel free to substitute them out for canned haricot beans.

They’re an excellent source of fibre and important micronutrients

And are packed with protein and contain zero fat – hooray!

So, for a midweek meal, with some lean lamb, you’re hit the jack pot.

Lamb leg steaks on white beans

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Lamb leg steaks with white beans

Course Main Course
Keyword lamb, lamb chops, lamb leg steaks, white beans
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people
Cost £

Ingredients

  • 2 (grass-fed) lamb leg steaks
  • 400 g or a tin / jar of white beans
  • 250 g Swiss chard or greens of your choosing
  • 2 garlic cloves, minced
  • 1 unwaxed lemon

anchovy and rosemary sauce

  • 3 sprigs of rosemary, leaves only
  • 12 salted anchovies (one tin)
  • glue of olive oil (50 ml)
  • 1/2 lemon, juice

Instructions

  • Sprinkle you lamb with some sea salt and bring to room temp. while you make the sauce

Anchovy and rosemary sauce

  • Add to a blender; rosemary leaves, anchovies and olive oil, then blitz until smooth.
    Add the lemon juice slowly, blitz, taste and add more if needed.
    Set aside.

Lamb and beans

  • Roughly chop the chard stalks and green leaves.
    In a deep pan, on medium-low heat, add some oil, then the minced garlic and gently cook for a minute before adding the Swiss chard stalks.
    Cook for a few minutes to soften before adding the white beans (*if you're using jarred beans, add the jar liquid as well, otherwise rinse the tinned beans). Simmer, add a little water if it looks too thick and dry.
    Now, add the Swiss chard leaves, season with pepper, grate some lemon zest and cook until they have softened and the beans are warmed through.
    Set aside while you pan-fry your lamb to be nice and pink (approx. 3 mins on each side) – rest.
  • On a plate, add the beans and place the lamb leg steaks on top.
    Drizzle the anchovy and rosemary sauce over the top.

Video