Ingredients

Serves: 4

Time: 25 minutes

• 4 boneless lamb leg steaks, about 600g
• 2 tbsps butter
• 2 heads baby gem
• 200g frozen peas
• 300ml chicken or vegetable stock
• 2 x 400g tins cannellini beans
• Handful of fresh mint
• Olive oil
• Sea salt and freshly ground black pepper
• Zest of a lemon, optional

Method

1. Place a large frying pan that has a lid onto a medium-high heat. Season the lamb and fry for 1 min each side, then continue to cook for 2 more mins on each side.
2. Whilst the lamb is cooking, quarter your baby gem through the root
3. Now, remove the lamb from the pan and set aside. Add the butter to the same pan, along with the peas
4. Meanwhile, roughly chop your mint leaves
5. Now, add the stock to the pan and bring to the boil before adding in the drained cannellini beans. Stir in half of your chopped mint and allow everything to bubble rapidly for about 5 minutes.
6. Add the little gem on top of the liquid and place the lamb steaks back into the pan then add a lid to your pot and allow everything to warm through for about 3 minutes.
7. Finally, remove the lamb from the pan and serve everything else into bowls. Thinly slice the lamb and serve on top of the braise with some extra mint scattered on top, a good glug of olive oil and some lemon zest if you have it.