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 baking tray and break over the thyme sprigs. Scatter over the garlic and some salt and pepper, then drizzle with the sherry and a tablespoon or so of the olive oil. Leave to marinate for at least 30 minutes.

  2. Tip the tomatoes (still on the vine) on to another baking tray, sprinkle over the slices of shallot and drizzle with a tablespoon or two of olive oil. Season with the paprika and some salt and pepper.

  3. Put the chilli and anchovies for the butterbean smash in your food processor and whizz to make a paste. Drain and rinse the butterbeans and tip them into a saucepan. Roughly chop the parsley. (You can prepare to this stage up to 3 hours ahead.)

  4. When ready to cook, preheat the oven to fan 200C/conventional 220C/gas 7. Put both trays into the oven (the lamb above the tomatoes, if you don’t have a fan oven) for 15-20 minutes depending on how well done you like your lamb. Take the trays out of the oven and leave on the side for 5-10 minutes to rest the lamb before serving.

  5. Meanwhile, pour boiling water over the butterbeans to just cover them and quickly bring back to the boil, then lower the heat and simmer for a few minutes until the beans are completely heated through. Drain the hot beans and save the liquid. Tip the beans into the paste in the food processor and whizz until coarsely chopped. Now stir in the parsley, olive oil, lemon juice, a little salt and plenty of black pepper and 4 tbsp of the saved liquid. Whizz again to make a rough but soft and creamy mash, adding another 2 tbsp liquid if the mash is not soft enough.

  6. To serve, put a lamb steak on each plate with a spoonful of butterbean smash. Pour the tomato juices around the meat and scatter over a few rocket leaves.

Suggested recipes from this collection...