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Cheese recipes

Duck sausage handkerchief pasta

30 minutes

Prawns and

The Zaza Sandwich (with swanky sauce)

45 minutes

Braai recipes

Fish kofta hot dogs

10–15 minutes

Lamb steaks with baked butter beans

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 - 50 minutes

Ingredients

2 x 400 g cans butter beans
2 T olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 x 400g cans diced tomatoes
a few sprigs fresh rosemary
sea salt and freshly ground black pepper, to taste
4 rounds feta, drained and dried
toasted ciabatta, for serving
500 g free-range lamb steaks, at room temperature
3 T olive oil
sea salt and freshly ground black pepper, to taste
4 sprigs fresh rosemary
1-2 cloves garlic, crushed
200 g baby spinach
½ lemon, juiced

Method

1. Rub the steaks with 2 T olive oil and season with salt. Heat a cast-iron pan until very hot. Remove from the heat and spray with cooking spray, then return to the heat.

2. Add the steaks, tuck a sprig of rosemary under each, and sear for 4 minutes or until well-browned. Turn and brown the other side. Smear with garlic and season with pepper. Allow to rest for 5–8 minutes.

3. Toss the spinach with 2 T olive oil, lemon juice and season to taste.

Find the recipe for baked butter beans here.

Find more bean recipes here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira

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Lamb steaks with baked butter beans

Lamb steaks with baked butter beans

Ingredients

Method