Autumn Lamb with Butter Beans

Succulent lamb leg steaks served over a warm medley of butter beans, artichokes, tomatoes, and salted anchovies.

Lamb Main Course High Protein Gluten Free Autumn

Estimated Nutrition

Calories

821.1

kcal / serving

3284.4 kcal total

Carbs

27.7g

per serving

110.6 g total

Fat

58.6g

per serving

234.2 g total

Protein

45.7g

per serving

182.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Sherry Vinegar

LegumesPulses

450

Butter Beans

Canned, drained, and rinsed

Meat

piece

Lamb Leg Steaks

175g each, fat cut at intervals

NutsSeeds

dash

Salt

To taste

dash

Black Pepper

To taste, freshly ground

tbsp

Rosemary

Fresh leaves, finely chopped

OilsFats

125

Extra Virgin Olive Oil

Divided use

Seafood

piece

Anchovy Fillets

Salted and chopped

Vegetables

piece

Red Onion

Peeled and finely chopped

piece

Tomatoes

Ripe and chopped

450

Artichokes

Griddled and preserved in oil

Method

Heat a griddle pan over a medium heat.

Rub some oil onto the lamb steaks and season with salt and pepper.

Cook lamb for 2 to 3 minutes per side until golden marks appear.

Remove the lamb from the pan and keep warm to rest.

Fry the chopped onion in oil for 5 minutes in a separate pan until soft.

Stir in the chopped anchovies and tomatoes.

Add the butter beans and artichokes and cook for 5 minutes until heated through.

Combine with the remaining oil, rosemary, and sherry vinegar.

Serve the lamb steaks on top of the bean and artichoke mixture.