2 lamb leg steaks
a little lemon juice
1 tbsp olive oil, plus a little extra
1 tsp chopped fresh rosemary or ½ tsp dried
1 onion, chopped
2 garlic cloves, chopped
200 g cherry tomatoes, halved
400 g can haricot beans, drained
handful coriander leaves (optional)
- Heat the barbecue, if using, and let the flames die down a little. Sprinkle the lamb with lemon juice, a little oil, rosemary and seasoning. Set aside.
- Heat the oil in a pan, add the onion and fry for 5 mins until softened. Add the garlic and tomatoes and fry until the tomatoes are just softened but not pulpy. Stir in the beans and heat through.
- Meanwhile, cook the lamb on the barbecue for 3-4 mins each side, or use a hot chargrill pan. Roughly chop the coriander, if using, and scatter over the beans to serve.