Pan-fried lamb with spiced flageolet/navy beans

Name: Pan-fried lamb with spiced flageolet/navy beans Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 1/2 tsp ground cumin; 1/2 tsp ground coriander; pinch of chilli powder; 4 lean lamb steaks; 1/2 onion sliced; 1/2 garlic clove crushed; 4 tbsp lemon juice; 400g (13 oz) can flageolet beans (or navy beans) drained and rinsed; 1 tbspn chopped mint (peppermint); 2 tbsp ricotta cheese (whole milk)

(3)

Minutes to Prepare: 10
Minutes to Cook: 12

Number of Servings: 4

Ingredients

1/2 tsp ground cumin1/2 tsp ground corianderpinch of chilli powder4 lean lamb steaks1/2 onion, sliced1/2 garlic clove, crushed4 tbsp lemon juice400g (13 oz) can flageolet beans (or navy beans), drained and rinsed1 tbspn chopped mint (peppermint)2 tbsp ricotta cheese (whole milk)

Directions

Makes 4 servings.

1) Mix together the cumin, coriander, chilli and half the oil in a non-metallic bowl. Add the lamb, coat it in the spices and set aside for 10 minutes.

2) Heat the remaining oil in a non-stick pan, add the onion and garlic and fry for 3-4 minutes until softened.

3) Add the lamb and the marinade and fry the steaks for 2-3 minutes on each side - or until cooked to your liking.

4) Add the lemon juice, flageolet or navy beans, mint and ricotta cheese and simmer for 1 minute until warmed through.

Serve with broccoli and snow peas.

Number of Servings: 4

Recipe submitted by SparkPeople user FUZZYBOOTS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 365.0
Total Fat: 17.0 g
Cholesterol: 60.1 mg
Sodium: 58.5 mg
Total Carbs: 29.3 g
Dietary Fiber: 11.1 g
Protein: 24.1 g

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Member Reviews

CD4994568
looks interesting; will need to purchase lamb - 1/2/18
GLORYB71
Delicious! I made a few substitutions for what I had available but it turned out great! I omitted the lemon juice, peppermint and ricotta. I used silken tofu, fresh rosemary and thyme and Braggs Amino acid for seasoning. I served it with sauteed spinach. Will definitely have this again. - 4/29/10
KIMBAG
delicious! - 1/13/08