Lamb chop with spinach bean purée
We truly love how simple winter recipes can get and this one is the perfect case in point – a juicy steak atop a hearty bean and spinach purée. Just divine! It's such an ideal meal to whip up when cooking alone.
- 20 mins cooking
- Serves 1
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Ingredients
- 1 lamb steak
- 1 tbsp olive oil
- Salt and pepper, to season
- Handful green beans
- 200 g canned white beans, drained
- 2 handfuls fresh spinach
- Zest of 1 lemon, plus a squeeze of juice
- 1 tbsp crème fraîche or sour cream
Method
- 1Rub 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.
- 2While 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.
- 3Serve 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.
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