May 252013

Marinade Lamb Steak In ButterBeans Sauce is fried marinade lamb steak served with pesto butter beans sauce and roasted piccolo tomatoes.

Cooking Time: Appr. 20-25 Minutes
Serves: 2 People

Marinade Lamb Steak In ButterBeans Sauce


2 lean medium sized lamb steaks
2 tinned butter beans
250g piccolo tomatoes
2 tablespoon olive oil
1 large onion
1 teaspoon dried mixed herbs
1 teaspoon dried oregano
1 teaspoon dried thyme
3-4 garlic cloves
1 chicken stock cube
75ml double cream
3 tablespoon green pesto
1 teaspoon garlic-ginger paste
1 spring of rosemary
1 tablespoon plain flour
1 teaspoon lemon juice
Freshly crushed black pepper to taste
Salt to taste
Water as needed

Marinade Lamb Steak In ButterBeans Sauce

Cooking Method:

1. Chop the onions and garlic. Finely chop the rosemary.

2. Dissolve the chicken stock with 300ml warm water.

3. Marinade the lamb steaks in lemon juice, chopped rosemary, salt, black pepper and garlic-ginger paste for 15 mins.

4. Preheat the oven at 180 degree C. Place the tomatoes on a baking tray with branch. Drizzle ½ teaspoon olive oil over it, sprinkle sugar, salt, dried oregano and dried thyme on it. Bake it for 15 mins.

5. Heat 1 tablespoon of remaining oil in a pan. Add the onions and cook until it gets transparent.

6. Add the chopped garlic and cook for further one minute.

7. Meanwhile, drain and rinse the tinned butter beans. Add the butter beans, mixed dried herbs, double cream and pesto. Simmer it for 5 mins.

8. Brush the remaining oil on marinade lamb steaks, cook for 3-4 mins each side on frying pan on medium to high heat. Leave it to rest for few mins before serving.

9. In a serving plate add the butterbeans sauce, place the lamb steaks on it. Finally place the roasted tomatoes on the top of lamb steak.

Serve the marinade lamb steak in butter beans sauce hot as a main dish.

Marinade Lamb Steak In ButterBeans Sauce

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