Super greens vignole with lamb steaks

Name: Super greens vignole with lamb steaks
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 4 lamb leg steaks (about 500g); 3 tbsp extra virgin olive oil; 3 clove/s garlic, finely sliced; 500 g frozen pea and bean mix; 160 g (drained weight) jar Cooks’ Ingredients Chargrilled Artichokes in Oil, drained; 125 ml dry white wine; 120 g bag baby spinach; 20 g pack tarragon, leaves chopped; 1 Crusty bread, to serve

Vignole is an Italian stew made with beans, artichokes and fresh herbs. It’s great with meat – or piled on toast.

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High protein1 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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4 lamb leg steaks (about 500g)
3 tbsp extra virgin olive oil
3 clove/s garlic, finely sliced
500g frozen pea and bean mix
½ x 160g (drained weight) jar Cooks’ Ingredients Chargrilled Artichokes in Oil, drained
125ml dry white wine
120g bag baby spinach
½ x 20g pack tarragon, leaves chopped
1 Crusty bread, to serve

Remove the lamb from the fridge, pat dry with kitchen paper and set aside. Heat a large pan over a medium heat, then add 1½ tbsp oil and the garlic; cook for 2 minutes until golden. Add the pea and bean mix, artichokes and wine along with 250ml water and a pinch of salt. Bring to a simmer, then cook gently for 25 minutes.
When the vignole has 15 minutes left, heat a heavy-based frying pan over a medium-high heat. Season the steaks with salt and rub with a little oil. Fry for 3-4 minutes on each side (for medium rare) until cooked and well browned. Set aside to rest on a board.
Stir the spinach and tarragon through the vignole and cook for 1 minute to wilt. Season, divide between bowls, then thinly slice the lamb and arrange on top. Finish with cracked black pepper and serve with crusty bread.

Typical values per serving when made using specific products in recipe