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


  • 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


  1. 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.

  2. 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.

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