Lamb with White Beans, Leeks and Crispy Sage

Lamb isn’t a meat I traditionally cook on a weeknight, but considering how quick it is to sear off a nice crust and serve it beautifully medium rare I’m turning tradition on it’s head! Served with one of my favorite Jamie Oliver recipes, the indulgence comes together in just minutes.

• 2-½ lb lamb shoulder steaks
• 2 leeks, cleaned and sliced
• 2 sprigs fresh thyme
• 2 cloves of garlic, chopped
• ½ c white wine
• 1 can butter beans
• 1 T full fat Greek yogurt
• Olive oil
• Salt and pepper

Salt and pepper both sides of the lamb steaks. Set aside.

Heat some olive oil in a pan. Add leeks, thyme and garlic and cook until soft and sweet. Add the white wine, beans, and enough water to cover. Bring to a boil and simmer for 10 minutes. Add yogurt and some extra olive oil plus salt and pepper to taste.

Heat a pan on high with olive oil until almost smoking. Add the lamb steaks and sear until medium rare, about 3 minutes per side.

Divide the beans and leeks onto plates and top with lamb.