Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large red onions, thinly sliced
- 3 large cloves garlic, thinly shredded
- 6 sprigs of fresh rosemary, each about 2.5 cm long, plus extra sprigs to garnish
- 4 lean lamb steaks, about 125 g each
- 1 tablespoon balsamic vinegar
- 4 tablespoons red wine
- 1/4 cup (30 g) pitted black olives, sliced
- 1 teaspoon sugar
- 200 ml vegetable stock
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic
- 2 cans cannellini beans, about 400 g each, drained and rinsed
- 4 tablespoons vegetable stock
- 1/4 cup (15 g) chopped fresh parsley
- salt and pepper
Preparation
- Heat the oil in a large frying pan, add the onions, garlic and rosemary, and cook over a moderate heat for about 10 minutes, stirring frequently, until the onions have softened and are starting to turn golden.
- Meanwhile, make the cannellini bean and garlic mash.
- Heat the oil in a saucepan, add the peeled cloves garlic and cook over a very low heat for 4–5 minutes or until tender.
- Add the cannellini beans and vegetable stock, cover the pan and cook gently for 4–5 minutes to heat through.
- Mash until smooth, season to taste and stir in the parsley. Keep warm.
- Push the onions to the side of the frying pan, and add the lamb steaks.
- Fry for 3–4 minutes on each side, depending on how well done you like your meat.
- Lift the lamb steaks from the pan and place on warmed serving plates.
- Add the vinegar, wine, olives and sugar to the frying pan and cook over a high heat until the liquid has evaporated.
- Stir in the stock and bubble for a further 1 minute, then pour the sauce over the lamb steaks.
- Garnish with sprigs of rosemary and serve with the cannellini bean and garlic mash.