Main Meals

Lamb steaks with baked butter beans

20 minutes
45 - 50 minutes
Wine/Spirit Pairing
Woolworths Weltevrede Black Cherry Merlot

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  • 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

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


Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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