Pan-fried lamb with spiced flageolet/navy beans

5 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pan-fried lamb with spiced flageolet/navy beans calories by ingredient


A tasty combination of lamb steaks and the "caviar of beans" A tasty combination of lamb steaks and the "caviar of beans"
Number of Servings: 4


    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)


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.

Member Ratings For This Recipe

  • no profile photo

    looks interesting; will need to purchase lamb - 1/2/18

  • no profile photo

    0 of 1 people found this review helpful
    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

  • no profile photo

    delicious! - 1/13/08