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LAMB: Citrus Lamb Leg Steaks

Preparation time: 10 minutes plus marinating
Cooking time: Under 15 minutes


  • 4 leg steaks
  • 60ml/4tbsp freshly chopped chives
  • 15ml/1tbsp lemon juice30ml/2tbsp olive oil
  • Salt and freshly milled Black Pepper
For the White Bean Puree:
  • 2x 400g cans
  • Cannellini beans,drained and rinsed
  • 2 garlic cloves, peeled and crushed
  • 45ml/3tbsp freshly chopped flat-leaf parsley
  • 45ml/3tbsp lemon juice
  • 15ml/1tbsp Olive oil
  • 10ml/2tsp sesame oil
For the garnish:
  • Small flat-leaf parsley leaves
  • Paprika powder


Place the steaks in a large shallow dish. Add the chives, lemon juice, half the olive oil and seasoning. Coat the steaks in the mixture. Cover and leave to marinate for 10 minutes.

Prepare the white bean puree; place all the ingredients in the food processor or blender and whizz together until smooth.

Heat the remaining olive oil in a large non-stick frying pan under moderate heat and cook the steaks for 4-6 minutes on each side.

To serve, place a large spoonful of the puree on a swerving plate and top with a steak portion. Drizzle over the pan juices, garnish with the parsley and paprika and serve with garlic or toasted ciabatta bread slices.

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