1. Lamb leg steaks with garlicky flageolet beans

    We found a new (to us) butcher today. In a residential area of Tonbridge in a small unassuming parade of shops, away from the main town, which we were visiting because Andro had an eye appointment, I discovered Whites. They sell Welsh lamb, Scottish beef, organic pork and poultry, and it all looked wonderful. I bought lamb leg steaks and a beautiful piece of organic pork belly. We had the lamb this evening and will have the pork on Sunday.
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    Grilled lamb steaks with garlicky haricot beans

    Prep Time: 15 mins | Cook Time: 8 mins | Servings: 2 servings | Difficulty: Easy

    Ingredients:

    • 2 boneless lamb leg steaks
    • 1 sprig fresh rosemary leaves
    • 2 garlic cloves, finely chopped
    • Zest of half a lemon
    • 1 tbsp olive oil plus a little more for the beans
    • salt and freshly ground black pepper
    • 1 can flageolet beans

    Directions:

    Put the marinade ingredients, ie one of the garlic cloves, the lemon zest, the chopped rosemary, salt pepper and a tablespoon of the olive oil into a mortar and grind with a pestle so the rosemary is bruised and the garlic, seasoning and oil has combined a little. Rub this mixture into both sides of the lamb and leave for ten minutes, or longer if possible.

    Heat a griddle pan until hot. Griddle for about two minutes on each side for medium-rare meat, or longer if you like it well done. Remove the lamb from the pan and leave to rest.

    Meanwhile sweat the other chopped garlic clove in a little olive oil, add the drained flageolets beans, salt and pepper and heat through. serve with the lamb with remaining pan juices poured over.

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