Pan Seared Lamb Medallions on Butter Bean Stew with Salsa Verde
600g Lamb Medallions or Lamb Steak, visible fat trimmed
a handful Rosemary leaves, chopped
1 Tbsp Cumin
1 Tbsp Paprika
1 Tbsp Tumeric
1 Tbsp crushed Black Pepper
2 tsp Cayenne Pepper
1 knob of Butter
1 cup Chicken Stock
400g can of Butter Beans, drained
2 rashers Pancetta or Bacon, chopped
1 Carrot, minced
1 stalk of Celery, minced
1 medium Red Onion, minced
2 cloves of Garlic, crushed
1 sprig of Thyme
1 Bay Leaf
2 cups Chicken Stock
1 Tbsp Tomato Paste
Freshly Ground Black Pepper
1 cup Basil
1 cup Italian Parsley
1 cup Mint
3 fillets of Anchovies
1 Tbsp Capers
2 Tbsp Red Wine Vinegar
2 tsp Dijon Mustard
2 cloves Garlic, peeled
1 small Shallot, peeled
1 tsp Black Pepper
1/2 cup EVOO
How to make Super Lamb Recipe – only if you have the time
-Mix all ingredients together except salt, evoo, stock and butter. Marinate 15-30mins.
-Get pan hot on medium high heat. Add a little EVOO and butter. When it starts to smoke a little, sear lamb at 3-4mins a side for medium. Baste continuously with pan oil and butter when searing. Set lamb aside and drain oil.
-Deglaze pan with chicken stock and set pan jus aside.Bean Stew
-Get dutch oven hot on low heat. Render bacon fat for 5 mins. Turn up heat to medium and add carrots, onions, celery and a little EVOO if it’s too dry. Saute 5 mins.
-Add tomato paste, bay leaf, thyme, garlic and pepper. Toss. Saute until vegetables are lightly caramelized.
-Add beans and toss. Saute 5 mins. Add stock and bring to boil. Turn heat to low and simmer uncovered until right consistency. Season to taste.
-Put everything in a blender and blitz. Do not add salt.
Putting it altogether:
-Make bean stew until half way through last step when it’s simmering.
-Sear lamb and set aside. Deglaze. Add pan jus to bean stew.
-Blitz salsa verde.
-Bean stew is ready. Fold in 1 Tbsp of Salsa Verde.
-To plate, ladle stew in the middle of plate, top with lamb. Drizzle remaining Salsa Verde if desired.