Lamb chop with spinach bean purée

Rub the lamb steak with oil, then season well with both salt and pepper. Heat a pan to medium-hot and fry the steak until browned on one side and blood comes to the surface of the uncooked side. Flip over and cook for 2 more minutes for medium rare or to your preference. Remove from the pan and set aside to rest. Add the green beans to your pan and fry until cooked.

While the lamb cooks and rests, warm the white beans and wilt the spinach in a small saucepan with half the lemon zest and some lemon juice. When ready, blend together in a food processor until creamed, thinning with a little boiling water if necessary. Taste and season with salt and pepper as needed.

Serve the spinach and bean purée on a warm plate, topped with the lamb steak, a dollop of crème fraîche, some green beans and the remaining lemon zest.