Description
This creamy cannellini beans with lamb recipe features tender seared lamb leg steak served over a flavorful bed of garlic, shallots, anchovies, and rosemary-infused cannellini beans with fresh spinach. A comforting and protein-packed dish perfect for a hearty meal.
Ingredients
Scale
For the Lamb and Beans
- 1 tbsp olive oil
- 200g lamb leg steak
- 3 garlic cloves, finely sliced
- 2 banana shallots, finely chopped
- 2 anchovies, drained
- 1 rosemary sprig, finely chopped, or 1⁄2 tsp dried rosemary
- 250ml chicken stock
- 1 x 400g can cannellini beans, drained and rinsed
- 150g spinach
Instructions
- Prepare and Sear Lamb: Heat the olive oil in a large non-stick pan over medium-high heat. Season the lamb leg steak well with salt and pepper. Place the steak in the hot pan and sear for 2-3 minutes on each side, adjusting time depending on thickness, until nicely browned. Remove the steak from the pan and let it rest on a plate for 5 minutes to retain its juices.
- Sauté Aromatics: In the same pan, reduce the heat to medium and add the sliced garlic, finely chopped shallots, and drained anchovies. Cook for 2-3 minutes, stirring frequently, until the anchovies dissolve and the shallots soften.
- Simmer Beans and Rosemary: Stir in the chopped rosemary, chicken stock, and drained cannellini beans. Allow the mixture to simmer gently for 2-3 minutes, stirring occasionally, until the stock reduces and is mostly absorbed by the beans.
- Add Spinach and Season: Add the fresh spinach leaves to the bean mixture. Cook for a few minutes until the spinach wilts fully. Season the mixture with salt and pepper to taste.
- Serve: Slice the rested lamb steak against the grain and serve the slices over the creamy cannellini beans and spinach mixture while hot.
Notes
- Resting the lamb after searing helps retain its juices and keeps the meat tender.
- Anchovies melt into the sauce, adding umami depth without a fishy taste.
- Use fresh rosemary if possible for a brighter herb flavor; dried rosemary works well too.
- To make this dish gluten-free, ensure the chicken stock used has no added gluten-containing ingredients.
- Leftover lamb can be refrigerated and eaten cold or reheated gently without overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lamb, cannellini beans, creamy beans, spinach, stovetop recipe, Mediterranean, quick dinner
