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Ingredients

1/4 cup (60ml) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary
3 x 400g cans cannellini beans, rinsed, drained
4 x 150g lamb leg steaks
3 large tomatoes, cut into 2cm cubes
2 tablespoons capers, rinsed, drained
1 tablespoon basil leaves (torn if large)

Method

Step 1 Heat 1 tablespoon oil in a frypan over low heat. Add onion, garlic and rosemary and gently cook, stirring, for 5 minutes until softened. Add beans and a splash of water, season, then cover and simmer over very low heat for 5 minutes. Add another 2 tablespoons oil, then mash the beans with a fork until smooth. Cover and keep warm.
Step 2 Meanwhile, heat remaining oil in a pan over medium-high heat. Season lamb, then cook for 3-4 minutes each side for medium-rare, or to your liking. Remove to a plate, cover with foil and set aside.
Step 3 Add tomatoes, capers and a little salt and pepper to the lamb frypan and cook, stirring, over low heat for 3-4 minutes until tomatoes have softened. Stir in any resting juices from the lamb. Slice the lamb, then serve on mash with the tomato sauce, garnished with the basil.

Lamb steaks with caper and tomato sauce

How to make Lamb steaks with caper and tomato sauce

Ingredients

Method