Creamy cannellini beans with lamb

Enjoy a speedy cannellini bean and lamb supper for two. The beans become creamy without the addition of dairy and pair beautifully with the tender lamb

Prep:5 mins
Cook:18 mins

Serves 2
Easy

Nutrition per serving

kcal 392
fat 17g
saturates 5g
carbs 21g
sugars 0g
fibre 10g
protein 34g
salt 1.5g

Ingredients

1 tbsp olive oil
200g lamb leg steak
3 garlic cloves, finely sliced
2 banana shallots, finely chopped
2 anchovies, drained
1 rosemary sprig, finely chopped, or use 1⁄2 tsp dried rosemary
250ml chicken stock
1 x 400g can cannellini beans, drained and rinsed
150g spinach

Method

Heat the oil in a large, non-stick pan over a medium-high heat. Season the lamb well and sear on both sides for 2-3 mins each, depending on the thickness of your steak. Remove to a plate to rest for 5 mins before slicing.
Tip the garlic, shallots and anchovies into the pan, reduce the heat to medium and fry for 2-3 mins until the anchovies have dissolved. Stir in the rosemary, stock and beans, and simmer for 2-3 mins or until the stock has been absorbed. Add the spinach and cook for a few minutes until wilted, then season to taste. Serve the beans with the lamb slices on top.