The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lamb Steak with Italian Beans & Kale
Inspired by the flavours of Tuscany, this pasture-grazed British lamb is pan fried in its own juices. Plated on a bed of fibre-packed butter beans and bursting tomatoes. Vitamin-rich kale is served for extra green goodness. Bringing a Tuscan trattoria, to your kitchen counter.
Prep in 10
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 onion
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 110g baby tomatoes
- 2 lamb leg steaks
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 80g sliced kale
- 2 garlic clove
- 80g green beans
Nutritional Information
Calories: 628
Protein: 42g
Carbs: 28g
Fat: 37g
Ingredients
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 80g sliced kale (use half)
- 2 garlic clove
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 110g baby tomatoes (use half)
- 80g green beans (use half)
- 1 lamb leg steak
- 1 onion (use half)
Nutritional Information
Calories: 639
Protein: 43g
Carbs: 29g
Fat: 37g
Lamb Steak with Italian Beans & Kale
Inspired by the flavours of Tuscany, this pasture-grazed British lamb is pan fried in its own juices. Plated on a bed of fibre-packed butter beans and bursting tomatoes. Vitamin-rich kale is served for extra green goodness. Bringing a Tuscan trattoria, to your kitchen counter.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Heat a medium frying pan with 2 tsp oil on medium-high heat (we recommend using the 25cm Hexclad Hybrid Pan). Season the lamb with salt. Once the pan is hot, add the lamb and cook (as a guide: 3-4 mins on each side for medium, or 5-6 mins for well-done). Quickly seal the edges of the steak, then remove from the pan and leave to rest. Thinly slice against the grain to serve.
- Thinly slice the onion. Finely chop or crush the garlic. Halve the fresh tomatoes. Cut the green beans into 2cm pieces.
- Reheat the lamb pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 4 mins, until softened. Add the garlic and sundried tomato paste. Cook for another 3 mins.
- Add the beans (with their juice), tomatoes and vinegar to the pan. Season with salt and pepper. Simmer for 5-7 mins, until thickened. Rinse the kale, then add to the pan along with the green beans. Cook for 3-4 mins until the beans are soft. Season with sea salt and black pepper to taste.
- Serve the beans on plates topped with the lamb.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.