Citrus Lamb Leg Steaks with White Bean Purée Citrus Lamb Leg Steaks with White Bean Purée

Citrus Lamb Leg Steaks with White Bean Purée

Boneless lamb leg steaks marinated in a fresh chive and lemon mix, then simply pan-fried and served with a white bean and herb purée.

prep time
20 mins

cook time
12 minutes

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 1 x 450g pack lean boneless lamb leg steaks, fat removed
  • 4 tablespoons freshly chopped chives
  • 1 tablespoon lemon juice
  • 1 tablespoons olive oil
  • For the White Bean Purée:

  • 2 x 400g cans cannellini beans, drained and rinsed
  • 2 garlic cloves, peeled and crushed
  • 3 tablespoons freshly chopped flat-leaf parsley
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons sesame oil
  • To garnish:

  • Small flat-leaf parsley leaves
  • Ground paprika


  1. Place the lamb steaks in a large shallow dish. Add the chives, lemon juice,  olive oil and seasoning.  Coat the steaks in the mixture.  Cover and leave to marinate for 10 minutes.
  2. To prepare the white bean purée, place all the ingredients in a food processor or blender and whizz together until smooth. Season to taste.
  3. Heat a large non-stick frying pan over moderate heat and cook the steaks for 4-6 minutes on each side.
  4. To serve, place a large spoonful of the purée onto each serving plate and top with the lamb. Drizzle over the pan juices, garnish with the parsley and paprika.
  5. Serve with garlic or toasted ciabatta bread slices and a tossed salad.