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Check out the latest recommended times in our Cooking Guidelines.
Smoky spanish style lamb
Smoky spanish style lamb
Prep in 10
High protein
1/3 daily fibre
New
Serving size
Ingredients
- 40g baby spinach
- 10g flaked almonds (Nuts)
- 2 garlic clove
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 240g cannellini beans (drained)
- 1 tbsp smoked paprika
- 1 handful of fresh flat-leaf parsley
- 2 lamb leg steaks
- 1 pepper
- 1 onion
- 75g baby plum tomatoes
Nutritional Information
Calories: 655
Protein: 44g
Carbs: 31g
Fat: 42g
Ingredients
- 240g cannellini beans (drained) (use half)
- 150g diced lamb
- 75g baby plum tomatoes (use half)
- 2 garlic clove
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tbsp smoked paprika (use half)
- 1 onion (use half)
- 1 pepper (use half)
- 10g flaked almonds (use half) (Nuts)
- 40g baby spinach (use half)
Nutritional Information
Calories: 610
Protein: 45g
Carbs: 31g
Fat: 36g
Smoky spanish style lamb
Smoky spanish style lamb
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Cooking Instructions
- Dice the lamb into bite-sized chunks. Heat a frying pan with 1 tsp oil on a medium-high heat. Add the diced lamb and fry for 3-4 minutes until golden brown all over. Transfer the lamb to a bowl and set aside.
- Peel and finely slice the onion then peel, deseed and finely slice the pepper. In the same frying pan used for the lamb, add another 1 tsp oil, followed by the onion and pepper. Season with sea salt and black pepper then fry for 6-8 mins until softened.
- Peel and finely slice the garlic. Drain and rinse the cannellini beans. Add both the the pan along with the tomatoes and fry for another 2 mins. Add the honey and mustard dressing, paprika and lamb then stir everything together. Pour in 150ml water and simmer for 6-8 mins until the liquid reduces and coats the beans.
- Meanwhile, place a small frying pan on a medium heat. Add the flaked almonds and toast for 2-3 mins until golden brown, turning regularly. Remove and set aside.
- Roughly chop the parsley and stir half of it through the beans along with the spinach. Let the spinach wilt then add the beans to serving plates. Garnish with the flaked almonds and remaining chopped parsley.
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