44 grams protein
30 grams carbohydrates
9 grams fat
Prep Time: 5 minutes
Cook time: 30 minutes
1 ½ lemons
2 cloves garlic, crushed
1 tsp cumin
4 lean lamb steaks
2x400g tins butter beans, drained
100ml LighterLife Savoury Stock
2 tbsp skimmed milk
2 sprigs rosemary, leaves finely diced
green beans to serve
Mix the juice and zest of one lemon with one clove of garlic and the cumin. Rub the mixture over the lamb and set aside to marinate.
Put the butter beans, half the stock, all the milk, the rosemary and the remaining garlic in a saucepan and heat for 10 mins. Mash the beans roughly with a potato masher, add the rest of the lemon juice, check the seasoning then keep warm.
Heat a non stick frying pan or griddle pan then cook the steaks on medium-hot for 4 mins on each side. Remove the meat from the pan and keep on a plate. Take the pan off the heat and tip in the remaining stock. Swirl it around as it bubbles and scrape any meaty bits off the pan.
Serve a dollop of butterbean mash with a steak and green beans, and drizzle over a little of the pan juices.
Top Tip: If the beans dry out a little while you’re cooking your steaks just stir in more LighterLife Savoury Stock
If you’d like to read more healthy recipes you can find them here on our blog or in the LighterLife Magazine.