Marinated lamb steaks with paprika roast tomatoes & butterbean smash

Everyone will love these juicy lamb steaks teamed with new-age mash in this recipe by Silvana Franco

  • Prep:45 mins
    Plus at least half an hour’s marinating
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 470
  • fat 27g
  • saturates 9g
  • carbs 19g
  • sugars 0g
  • fibre 6g
  • protein 36g
  • salt 1.81g


  • 6 x 140g/5oz boneless lamb leg steaks
  • 8 fresh thyme sprigs
  • 2 garlic cloves, thinly sliced
  • 3 tbsp dry sherry
  • 2-4 tbsp olive oil
  • 2 x 250g punnets cherry tomatoes, preferably on the vine
  • 1 shallot, very thinly sliced
  • 2 tsp paprika
  • rocket, to serve
  • 1 large plump, mild chilli, seeded and finely chopped
  • 6 anchovy fillets in oil, drained
  • 3 x 410g cans butter beans
  • 20g packet flatleaf parsley
  • 4 tbsp extra-virgin olive oil
  • juice of ½ lemon


  1. Put the lamb steaks on a bakingtray and break over the thymesprigs. Scatter over the garlic andsome salt and pepper, then drizzlewith the sherry and a tablespoon orso of the olive oil. Leave tomarinate for at least 30 minutes.

  2. Tip the tomatoes (still on the vine)on to another baking tray, sprinkleover the slices of shallot and drizzlewith a tablespoon or two of olive oil.Season with the paprika and somesalt and pepper.

  3. Put the chilli and anchovies forthe butterbean smash in your foodprocessor and whizz to make apaste. Drain and rinse thebutterbeans and tip them into asaucepan. Roughly chop theparsley. (You can prepare to thisstage up to 3 hours ahead.)

  4. When ready to cook, preheat theoven to fan 200C/conventional220C/gas 7. Put both trays into theoven (the lamb above thetomatoes, if you don’t have a fanoven) for 15-20 minutes dependingon how well done you like yourlamb. Take the trays out ofthe oven and leave on the side for5-10 minutes to rest the lambbefore serving.

  5. Meanwhile, pour boiling waterover the butterbeans to just coverthem and quickly bring back to theboil, then lower the heat andsimmer for a few minutes until thebeans are completely heatedthrough. Drain the hot beans andsave the liquid. Tip the beans intothe paste in the food processor andwhizz until coarsely chopped. Nowstir in the parsley, olive oil, lemonjuice, a little salt and plenty of blackpepper and 4 tbsp of the savedliquid. Whizz again to make arough but soft and creamy mash,adding another 2 tbsp liquid if themash is not soft enough.

  6. To serve, put a lamb steak oneach plate with a spoonful ofbutterbean smash. Pour the tomatojuices around the meat and scatterover a few rocket leaves.

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