Super greens vignole with lamb steaks
Super greens vignole with lamb steaks
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Ingredients
Method
Remove the lamb from the fridge, pat dry with kitchen paper and set aside. Heat a large pan over a medium heat, then add 1½ tbsp oil and the garlic; cook for minutes until golden. Add the pea and bean mix, artichokes and vegetable stock along with 250ml water and a pinch of salt. Bring to a simmer, then cook gently for 25 minutes.
When the vignole has 15 minutes left, heat a heavy-based frying pan over a medium-high heat. Season the steaks with salt and rub with a little oil. Fry for 3-4 minutes on each side (for medium rare) until cooked and well browned. Set aside to rest on a board.
Stir the spinach and tarragon through the vignole and cook for 1 minute to wilt. Season, divide between bowls, then thinly slice the lamb and arrange on top. Finish with cracked black pepper and serve with crusty bread.
