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.

By Nici Wickes
  • 20 mins cooking
  • Serves 1
  • Print


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.

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