Lamb leg steaks with spring greens
Thursday, May 10, 2018. Author Matthew Kershaw
This dish is an easy and impressive crowd pleaser. Packed with protein and healthy fats, this is a highly satisfying meal to aid recovery from intense exercise. Lamb is high in zinc, known to benefit both your immune system and your testosterone levels.
2 lamb leg steaks (about 4oz/125g each)
1 tin butter beans, drained (400g gross/240g net)
5oz spring greens, sliced (150g)
1/4lb creme fraiche (100g)
4 tsp green pesto (20ml)
2 Tbsp pine nuts (30g)
2 spring onions, peeled and sliced.
- Bring two pans of salted water to the boil, then add the spring greens to one and the butter bean to the other for 5 minutes each.
- Meanwhile, season the lamb steaks with salt and pepper to taste, then cook to your liking, similar to how you’d have a beef steak. Remove from the pan and let rest.
- Drain off the greens and the butter beans, keeping the greens in the sieve and reserving some of the water. Wipe the pan clean and add the pine nuts until lightly toasted.
- Meanwhile, add the creme fraiche and pesto to the pan with the lamb juices in it, then stir well to combine and heat through. Add some of the water if needed, until it becomes a pourable sauce.
- Quickly mash the butter beans, with some salt and pepper, until mashed, but still coarse.
- Divide the mashed beans between two plates, then top with the spring greens. Slice the lamb steaks against the grain, then place on top of the greens.
- Drizzle the sauce over the stack, scatter with the pine nuts and spring onions, then serve.
Nutritional profile per serving
Calories: 638 kcals
Protein: 36g (23% of total kcals)
Fats: 41g (57%)
Carbs: 31g (20%)