Zesty spring lamb with cannellini beans from Athlone Slimming World

Lamb goes with spring like Easter and eggs and with that in mind, it’s time to get the family around and dress the table to impress by serving up this scrumptious zesty spring lamb with cannellini beans dish

Bursting with buttery wholesome nutrition, the lamb is sure to melt in your mouth, while giving your taste buds a fusion of flavours.

Serves four

Ready in 30 minutes, plus marinating

Eight lean lamb leg steaks, all visible fat removed

Finely grated zest and juice of 1 unwaxed lemon

One tbsp finely chopped fresh rosemary, plus sprigs to garnish

Two tsp ground paprika

Four garlic cloves, crushed

Low calorie cooking spray

One onion, finely chopped

250ml boiling chicken stock

Two x 400g cans cannellini beans, drained

200g orange and red baby plum tomatoes, halved

100g baby spinach leaves

Salt and freshly ground black pepper

Method

Put the lamb steaks in a large bowl and add the lemon zest and juice, rosemary, half the paprika and half the garlic. Toss to combine and set aside for at least 15 minutes to marinate (or up to 12 hours if time permits ).

Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat. Add the lamb and cook for three-four minutes on each side for medium (or to your liking ). Transfer to a plate, cover with foil and set aside to rest.

Meanwhile, spray another non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion and the remaining paprika and garlic and stir-fry for one minute or until fragrant. Add the stock and beans and cook for three-four minutes or until heated through, stirring occasionally. Add the tomatoes and cook for four-five minutes or until the tomatoes start to break down. Remove from the heat and stir in the spinach until just wilted. Season to taste.

Divide the bean mixture between plates, top with the lamb and garnish with rosemary sprigs. Serve hot with salad or your favourite vegetables.

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