Quick-cooking lamb steaks are coated with a rich-flavoured sauce made with red onions, garlic, fresh rosemary and black olives, and accompanied by a high-fibre, garlicky cannellini bean mash. Serve with crusty bread and a green vegetable such as grilled zucchini or pan-wilted spinach.
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
Cannellini bean and garlic mash
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
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.
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