Pan-Fried Lamb Steaks with a Quick Butterbean Mash


Pesto butter

  • 50g Butter, softened
  • 25g Sacla’ Sun-Dried Tomato Strips, finely chopped
  • 1 tbsp Sacla’ Classic Basil Pesto
  • 1 heaped tbsp leaves Basil, chopped

Butterbean mash

  • 2 x 400g cans Butterbeans, drained and rinsed
  • 1 tbsp Olive oil
  • 1 Vegetable stock cube
  • 100ml Boiling water
  • 1 tbsp Sacla’ Classic Basil Pesto
  • Olive oil to drizzle
  • 4 Lamb leg steaks


  1. In a small bowl, mix all the ingredients for the pesto butter together until well blended
  2. Spoon the mixture into a rough sausage shape on greaseproof paper
  3. Chill in the fridge until it has firmed up a little (about 30 minutes) then roll into a neater sausage-shape
  4. Chill until needed
  5. Place beans, oil, stock cube and boiling water in a small saucepan and warm through over a medium heat
  6. Remove from the heat and blend to a smooth puree
  7. Stir in the Sacla’ Pesto and set aside
  8. Drizzle steaks with a little oil
  9. Heat a griddle pan over a high heat
  10. Cook steaks for 2-3 minutes on each side, depending on the thickness, until browned on the outside and cooked to your taste
  11. Serve steaks on butterbean mash and top with Pesto butter
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