One Pan Spiced Lamb with Butter Beans
This one-pan spiced lamb with butter beans combines tender, cumin-spiced lamb with juicy tomatoes, garlic and creamy butter beans. Topped with zesty lemon yogurt and fresh herbs, it’s a colourful and flavour-packed meal for two that’s ready in around 30 minutes.
Ingredients
- 2 lean boneless lamb leg steaks (100g each), trimmed of fat
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
- Freshly ground black pepper
- 2 teaspoon rapeseed oil
- 150g fresh cherry tomatoes halved
- 2 garlic cloves peeled, finely chopped or grated
- 1 x 400g can butter beans in water drained, reserving the liquid
- 1-2 sprigs fresh thyme leaves
- 4 tablespoons low-fat Greek-style yogurt
- Zest and juice of ½ lemon
- Small handful fresh herbs mint, coriander, or flat-leaf parsley
To serve:
- Crusty bread
Method
- Season the lamb leg steaks with the spices and a pinch of black pepper on both sides and set aside.
- Heat the oil in a large non-stick pan over moderate heat until hot. Cook the lamb for 3 to 4 minutes on each side until golden brown. Remove the steaks from the pan and set aside to rest.
- Reduce the pan heat to medium. To prepare the sauce, add the tomatoes and garlic to the pan and cook for 2-3 minutes, stirring gently until the tomatoes begin to soften and burst. Season, if required.
- Add the butter beans, 2 tablespoons of the reserved bean liquid, and the fresh thyme leaves. Reduce the pan heat and simmer gently for 4 to 5 minutes, stirring occasionally until the sauce is reduced, and the beans and tomatoes are glossy.
- Return the lamb to the pan and warm through for 1 to 2 minutes.
- In a small bowl, mix together the yogurt and the lemon zest and juice.
- Spoon the butter bean and tomato mix equally onto the base of two serving plates. Slice the lamb and arrange over the tomatoey beans. Top with the lemon yogurt and garnish with the herbs of your choice. Serve with crusty bread.
Nutrition
Based on lamb leg steaks, each serving provides:
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 368kcal | 11g (Medium) | 4.1g (Low) | 4.9g (Low) | 0.04g (Low) |
| 18% | 16% | 21% | 5% | 1% |
% of the reference intake
Each serving also provides: 25g Carbohydrates | 33g Protein | 19g Fibre
Typical values per 100g: 114kcal | 3.3g Fat | 1.3g Saturates
This recipe uses lamb leg steaks. If other cuts are used then the nutrition information may vary.
