Lamb steak with a ragout of beans and Espelette pepper Recipe

Roasted lamb leg steak served with a ragout of flageolet beans, broad beans and fresh herbs.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 3.3/5

Les ingrédients

Pour people
  • For the meat
  • Lamb leg steak(s) : 6 whole
  • Maldon salt : 6 pinch(es)
  • Sunflower oil : 2 Tbsp
  • For the garnish(es)
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Olive oil : 2 Tbsp
  • Flat leaf parsley : 0.25 bunch
  • Tomato puree : 10 g
  • Flageolet bean(s) : 400 g
  • Chicken stock : 100 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • To serve
  • Thick crème fraiche : 75 g
  • Piment d'Espelette : 6 pinch(es)


  • 1. FOR THE LAMB:

    Preheat the oven to 200'C.

    Heat a frying pan until hot and add the sunflower oil. Season the lamb steaks with Maldon Sea Salt on both sides and then sear the meat on both sides until nicely caramelised. Transfer to the oven and cook for 5 minutes and then allow to rest for 5 minutes before carving.

    Whilst the lamb is cooking prepare and cook the ragout.


    Peel and finely dice the shallot and garlic. Pick and roughly chop the parsley leaves.

    Drain the beans and rinse under cold running water.

    Heat a saucepan until hot and add the olive oil. Sweat the shallots until soft and then add the garlic and tomato puree. Cook for a further minute and then add the beans and the stock. Bring to the boil and cook for 2 minutes to make sure the beans are piping hot. Season with salt and pepper and then add the chopped parsley.

  • 3. TO SERVE:

    Mix the Piment d'Espelette with the creme fraiche.

    Spoon the ragout into a bowl. Carve the lamb into 3 or 5 slices and arrange on top of the ragout. Finish with a dollop of the spiced creme fraiche and en extra sprinkling of the Espelette pepper.

Chef's tip

«The Piment d'Espelette in this recipe is only grown and produced in the Basque region of France. It has a distinct flavour and is protected by an Appellation d'Origine Contrôlée.»

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