Recipes

Lamb And Rosemary With White Bean Puree

Lamb is traditionally the meat of choice for Easter, and this healthy recipe makes it even faster to prepare.

Instead of roasting a whole leg of lamb, opt for lean lamb steaks instead.

You can cook them in a pan or on the BBQ, meaning you’ll have less to do to prepare a healthy lunch.

The Healthy Mummy is running a Countdown to Easter Challenge where we hope to help everyone lose up to 4kg* before April 13. PLUS you can win some great prizes.

Find out more about the Countown to Easter Challenge HERE.

This recipe comes straight from our Healthy Easter Cookbook eBook.

Available now, it contains 57 delicious recipes to feed your friends and family over Easter. Check out the book in our shop HERE.

Lamb And Rosemary With White Bean Puree

Print Recipe
Lamb And Rosemary With White Bean Puree
Lamb And Rosemary With White Bean Puree
Course Main Dish
Servings
serves
Ingredients
  • 500 g lean lamb steak
  • 1 tbsp rosemary leaves
  • 1 tbsp ground coriander
  • Salt and pepper
  • 480 g tinned cannellini beans
  • 2 cloves garlic
  • 1/3 cup lemon juice
  • 2 red capsicums
  • 4 cups mixed lettuce leaves
  • 2 tbsp balsamic vinegar
  • cooking oil spray
Course Main Dish
Servings
serves
Ingredients
  • 500 g lean lamb steak
  • 1 tbsp rosemary leaves
  • 1 tbsp ground coriander
  • Salt and pepper
  • 480 g tinned cannellini beans
  • 2 cloves garlic
  • 1/3 cup lemon juice
  • 2 red capsicums
  • 4 cups mixed lettuce leaves
  • 2 tbsp balsamic vinegar
  • cooking oil spray
Lamb And Rosemary With White Bean Puree
Instructions
  1. Place the lamb steak into a bowl with the rosemary leaves and ground coriander. Season to taste with salt. Ensure the steak is evenly coated, cover and refrigerate for 30 minutes. (If you don’t have time, just refrigerate whilst you prepare the bean puree and salad).
  2. Make the bean puree by placing the drained beans, garlic, lemon juice, salt & pepper (to taste) in a food processor and blend until smooth. Place puree on serving plates.
  3. Thinly slice the capsicum and toss with the mixed salad leaves. Arrange on the serving plate and drizzle with balsamic vinegar.
  4. Lightly spray a non-stick frying pan with cooking oil spray and heat over high heat. Add the lamb steak and cook for 4-5 minutes each side or until cooked to your liking. (You can cook the lamb on a barbecue hotplate if you prefer.) Place the steak on the bean puree and serve immediately.
  5. If preparing this recipe for a large group, you can make the bean puree and salad ahead of time and cook the meat just before you’re ready to serve.
Recipe Notes

335 calories per serve.

Healthy Easter Cookbook

Check out the book in our shop HERE.

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