Salt Marsh Lamb with Red Pesto Butterbeans

Name: Salt Marsh Lamb with Red Pesto Butterbeans
Total time: 2100 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 sprigs (300 g) vine tomatoes; 2 tbsp olive oil; 2 large sprigs fresh oregano; 1 medium Spanish onion, finely chopped; 1 garlic clove, finely chopped; 3 tbsp red pesto (see recipe below); 400 g cooked butterbeans; 250 ml chicken stock; 75 g Greek yoghurt or crème fraiche; 2 lamb steaks; freshly ground sea salt and black pepper; 150 g spring greens, sliced; Red Pesto:; 1 garlic clove; pinch sea salt; 1 tsp red wine vinegar; 50 g pine nuts or walnuts; 200 g sundried tomatoes; 20 g rocket; 4-6 tbsp extra virgin olive oil; 50 g parmesan, finely grated; freshly ground pepper

Laura @FeelBetter

Milton Keynes, England

Butter beans are a type of legume originating from South America. They are known there as lima beans (named after the Peruvian capital) and were cultivated even before corn. In parts of America they are known as butter beans and are a member of the three sisters of Native American cuisine, the others being corn and squash. The Dallas Morning News once referred to them as the filet mignon of beans!

Over this side of the pond, they are loved and much used in Mediterranean cuisine but are loathed here in the UK especially by baby boomers who were served them as children boiled to death without any seasoning. However, with a little flavouring these creamy, protein-packed beans can be made into some lovely dishes.

I’ve been back to Lancashire so have brought home locally reared salt marsh lamb, spring (collard) greens and vine tomatoes. The lambs graze on herbal grasses and samphire on the marshland foreshore in Morecambe Bay which gives the meat a sublime flavour. The spring greens love the dark soil and cold winters up north and are earthy yet add a delicate flavour to the dish. The vine tomatoes grown by Melrow Nurseries in Banks are sweet and juicy and have won many prestigious awards and their farm shop ploughs all their profits back into the local community.

The butter beans are soaked and boiled and flavoured with chicken stock, onion, garlic and red pesto and topped with the spring greens, salt marsh lamb and vine tomatoes. No potatoes required. #GlobalApron

Laura @FeelBetter

Milton Keynes, England

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Ingredients

30 - 35 minutes

2 servings

2 sprigs (300 g)vine tomatoes
2 tbspolive oil
2large sprigs fresh oregano
1medium Spanish onion, finely chopped
1garlic clove, finely chopped
3 tbspred pesto (see recipe below)
400 gcooked butterbeans
250 mlchicken stock
75 gGreek yoghurt or crème fraiche
2lamb steaks
freshly ground sea salt and black pepper
150 gspring greens, sliced
Red Pesto:
1garlic clove
pinchsea salt
1 tspred wine vinegar
50 gpine nuts or walnuts
200 gsundried tomatoes
20 grocket
4-6 tbspextra virgin olive oil
50 gparmesan, finely grated
freshly ground pepper

Saved

Steps

30 - 35 minutes

1

Pesto (if making): Using a pestle and mortar or a food processor, grind the garlic and sea salt, add the pine nuts and grind again then the tomatoes, red wine vinegar and rocket and combine. Drizzle in the oil gradually and add the parmesan. Season to taste.
2

Place the tomatoes into a baking tray, add a drizzle of olive oil, a pinch of salt and top with the sprigs of oregano. Roast at 180 degrees C fan for 15 – 20 minutes until scorched.
3

Whilst the tomatoes are roasting, add a drizzle of olive oil to a pan and cook the onions for 5 minutes, add the garlic and cook for a further 5 minutes. Season, stir in the pesto, butter beans, stock and yoghurt and simmer for 5 minutes. Cover and set aside.
4

Heat a little oil in a skillet. Season the lamb steaks with a little pepper, add to the pan and fry for 3 – 5 minutes each side (or to your liking). Remove from the pan, cover and let rest for 5 minutes.
Wilt the cabbage in a little water in the skillet used to cook the lamb.
Remove the tomatoes from the oven and carefully remove the oregano. Crush the leaves and stir through the pesto.
5

Serve a ladle of beans to each bowl, top with the wilted cabbage, lamb steak and lay a sprig of roasted tomatoes on top.