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.
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
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.