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Lamb steaks with caper and tomato sauce
Lamb steaks with caper and tomato sauce
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Prep Time:
2 minutes
Cook Time:
20 minutes
Total Time:
22 minutes
"Savory gluten-free steak and beans dish with a low-GI twist."
Ingredients:
  • 60ml olive oil
  • 1 onion, finely chopped
  • 20.00 ml chopped fresh rosemary
  • 3 x 400g cans cannellini beans, rinsed, drained
  • 4 x 150g lamb leg steaks
  • 3 large tomatoes, cut into 2cm cubes
  • 40.00 ml capers, rinsed, drained
  • 20.00 ml basil leaves (torn if large)
Instructions:
  • In a frypan over low heat, warm 1 tablespoon of oil. Cook onion, garlic, and rosemary, stirring occasionally, until softened for about 5 minutes. Mix in beans and a splash of water. Season, cover, and simmer over very low heat for 5 minutes. Stir in 2 more tablespoons of oil, then use a fork to mash the beans until smooth. Keep covered to stay warm.
  • Heat the remaining oil in a pan over medium-high heat. Season the lamb, then sear for 3-4 minutes on each side for a perfect medium-rare doneness, or cook to your desired level. Transfer the lamb to a plate, cover it with foil, and let it rest.
  • Combine tomatoes, capers, a sprinkle of salt, and a dash of pepper in the lamb frypan. Cook over low heat, stirring occasionally, for 3-4 minutes until tomatoes have softened. Mix in any juices from the resting lamb. Slice the lamb and serve on mashed potatoes with the tomato sauce, topped with fresh basil for an irresistible presentation.

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