serves
1
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
1
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 lamb steak (about 150g, thin)
- 3 tsp (15 ml) olive oil
- 3 tsp (15 ml) balsamic vinegar
- 1 garlic clove, finely minced
- 1 rosemary sprig, leaves finely chopped
- Sea salt and freshly ground black pepper
- 125 g cherry tomatoes, sliced in half
- ½ 400g tin cannellini beans, rinsed and drained
- 100 ml chicken stock
- 100 g baby spinach leaves
Instructions
- Massage the lamb steak with the olive oil, balsamic vinegar, garlic, rosemary and a generous amount of salt and pepper.
- In a frying pan over a medium- high heat, fry the lamb steak for 1-2 minutes either side. When you turn the steaks, add the tomato, beans and chicken stock and bring to a steady simmer.
- Add the spinach to the pan and slowly stir through to wilt down. Remove from the heat and season to taste.
- Remove the lamb from the pan and slice thinly, then serve with the stew.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
