Fig, walnut & honey yogurt bowl
Thick yogurt with warm griddled figs, toasted walnuts and a thread of honey.
Lamb leg steaks with flageolet beans & mint
Quick-seared lamb steaks over French flageolet beans stewed with garlic and rosemary.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Simmer beans, garlic, rosemary, puree and stock 12 minutes, crushing a few.
- Step 2
Rub the lamb with oil; sear 3 to 4 minutes a side. Rest 5 minutes.
- Step 3
Stir mint and lemon into the beans.
- Step 4
Serve lamb sliced over beans with the greens.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 42g |
| Carbohydrates | 38g |
| – of which sugars | 4g |
| Fibre | 12g |
| Fat | 26g |
| – of which saturates | 9g |
| – of which omega-3 | 0.4g |
| Calcium | 140mg |
| Iron | 6mg |
| Salt | 0.9g |
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