Marinated lamb steaks with paprika roast tomatoes & butterbean smash
- Silvana Franco
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Serves 6
Easy
Prep: 35 mins - 45 mins
Plus at least half an hour’s marinating
A star rating of 4.7 out of 5.8 ratingsRate
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Everyone will love these juicy lamb steaks teamed with new-age mash in this recipe by Silvana Franco
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Ingredients
Nutrition
Units:
MetricUS
-
6 x 140g/5oz boneless lamb
leg steaks
-
8 fresh thyme
sprigs
-
2 garlic cloves
thinly sliced
-
3 tbsp dry sherry
-
2-4 tbsp olive oil
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2 x 250g punnets cherry tomatoes
preferably on the vine
-
1 shallot
very thinly sliced
-
2 tsp paprika
-
rocket
to serve
For the butterbean smash
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1 large plump, mild chilli
seeded and finely chopped
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6 anchovy
fillets in oil, drained
-
3 x 410g cans butter beans
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20g packet flatleaf parsley
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4 tbsp extra-virgin olive oil
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juice of ½ lemon
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Nutrition: per serving
- kcal470
- fat27g
- saturates9g
- carbs19g
- sugars0g
- fibre6g
- protein36g
- salt1.81g
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Method
-
step 1
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.
-
step 2
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.
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step 3
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.)
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step 4
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.
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step 5
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.
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step 6
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.
Recipe from Good Food magazine, August 2003
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A star rating of 4.7 out of 5.8 ratings
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