Lamb steaks with thyme and vegetable bundles

    25 min

    My husband was delighted with this, and I thoroughly enjoyed it. I like to use local ingredients whenever possible.

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    Serves: 2 

    • 400g green beans, washed and trimmed
    • 100g white asparagus tips
    • 4 thin slices dry cured ham or prosciutto
    • 2 lamb steaks
    • 1/2 teaspoon thyme
    • salt and ground black pepper
    • 1 tablespoon olive oil

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring a pan of salted water to the boil. Add the green beans and cook until tender, about 10 minutes. Add the asparagus tips to the boiling water, and cook until tender, about 8 minutes. Remove and drain.
    2. Divide the green beans and asparagus evenly into 4 bundles, and wrap a ham slice around each bundle, securing with a skewer.
    3. Season the lamb steaks with the thyme, salt and pepper. Heat the olive oil in a frying pan over medium high heat, add the lamb steaks and the vegetable bundles, and cook, turning occasionally, until lightly browned, about 10 minutes.

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