- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 lamb-leg steaks of about 3cm thickness
- 4 shallots, roughly chopped
- 8–10 tbsp shelled broad beans
- approximately 150ml rich meat stock, preferably lamb
- the leaves from 2 small mint sprigs
Set a heavy-bottomed sauté pan over a medium-high heat, add the olive oil and half the butter, and brown the lamb steaks.
Continue to cook for a few minutes, turning the meat on to every side. They will cook quickly – in 5-7 minutes overall – and should be served pink.
The lamb is done when a skewer inserted for a minute comes out above blood temperature – at about 45C.
Remove from the pan and leave to rest in a warm place for about 10 minutes.
Five minutes before serving, melt the remaining butter in the pan. Cook the shallots for a minute, then add the broad beans and just enough stock to cover. Bring to the boil and cook for about two minutes.
Add the mint at the end and season.
Slice the steaks (the meat will be very tender so can be sliced quite thick).
Divide between four warm plates, spoon beans around the slices and serve.
For the love of lamb: more recipes to try
Angela Hartnett's lamb sweetbreads with crispy lamb breast and ricotta