About this recipe:Easy and quick to prepare, this dish can be served for a meal with friends or family. You can prepare the bean and vegetable mix in advance, they reheat very well.
4 boneless lamb leg steaks
1 tablespoon olive oil
100g shallots or pearl onions
1/2 tablespoon chicken stock granules
600g frozen green beans
1 tablespoon minced garlic
1 tablespoon dried oregano
1 tablespoon dried thyme
40g sun-dried tomatoes, cut into strips
salt and ground black pepper to taste
For the marinade
2 tablespoons olive oil
1 teaspoon garlic purée
1 teaspoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 pinches sea salt
ground black pepper to taste
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Method Prep:10min › Cook:15min › Ready in:25min
In a small bowl mix oil with garlic purée, lemon juice, oregano, thyme, sea salt and pepper. Pour into a flat nonporous glass dish and add lamb medallions; toss to coat well with marinade, cover dish with cling film or aluminium foil and refrigerate to marinate for 30 minutes, up to 4 hours.
Heat oil in a large frying pan and fry shallots or onions for a few minutes, until soft. Add water and chicken stock and stir to dissolve, then add green beans, garlic, oregano, thyme and sun-dried tomatoes. Mix well, cover and cook over medium heat for 6 to 8 minutes. Season to taste with salt and pepper.
Heat a large frying pan over high heat and sear the marinated lamb medallions by cooking for 2 minutes per side (for medium rare).
Sprinkle each lamb medallion with salt and arrange meat with beans on plates (heated if possible). Serve immediately.