Beef Easy Main

Lamb steaks with caper and tomato sauce

Name: Lamb steaks with caper and tomato sauce
Prep time: 2 min
Cook time: 20 min
Total time: 22 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tablespoon chopped fresh rosemary; 3 x 400g cans cannellini beans, rinsed, drained; 4 x 150g lamb leg steaks; 3 large tomatoes, cut into 2cm cubes; 2 tablespoons capers, rinsed, drained; 1 tablespoon basil leaves (torn if large)

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by Louise Pickford

Food stylist and author

Oct 03, 2015

This tasty steak and bean combination is gluten-free and lower-GI too.

1/4 cup (60ml) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary
3 x 400g cans cannellini beans, rinsed, drained
4 x 150g lamb leg steaks
3 large tomatoes, cut into 2cm cubes
2 tablespoons capers, rinsed, drained
1 tablespoon basil leaves (torn if large)

Method

1.

Heat 1 tablespoon oil in a frypan over low heat. Add onion, garlic and rosemary and gently cook, stirring, for 5 minutes until softened. Add beans and a splash of water, season, then cover and simmer over very low heat for 5 minutes. Add another 2 tablespoons oil, then mash the beans with a fork until smooth. Cover and keep warm.
2.

Meanwhile, heat remaining oil in a pan over medium-high heat. Season lamb, then cook for 3-4 minutes each side for medium-rare, or to your liking. Remove to a plate, cover with foil and set aside.
3.

Add tomatoes, capers and a little salt and pepper to the lamb frypan and cook, stirring, over low heat for 3-4 minutes until tomatoes have softened. Stir in any resting juices from the lamb. Slice the lamb, then serve on mash with the tomato sauce, garnished with the basil.