• 270 g Taste the Difference Vittoria tomatoes on the vine
  • 2 tbsp olive oil by Sainsbury's
  • 2 tbsp dried oregano by Sainsbury's
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 820 g tins Sainsbury's butter beans, drained and rinsed
  • 300 ml chicken stock
  • 75 ml crème fraîche by Sainsbury's
  • 2 tbsp be good to yourself lighter green pesto
  • 440 g pack lamb rump steaks by Sainsbury's
  • 200 g spring greens by Sainsbury's, roughly chopped


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Put the tomatoes on a baking tray and top with half a tablespoon of the oil and the oregano. Roast for 15 minutes.

  2. 2

    Meanwhile, heat 1 tablespoon of the remaining oil in a pan and cook the onion for 5 minutes, adding the garlic for the last minute. Stir in the butter beans, stock, crème fraîche and pesto. Simmer for 5 minutes.

  3. 3

    Brush the lamb steaks with the remaining oil and season with black pepper. Heat a frying pan over a high heat, add the steaks and cook for 3-4 minutes on each side. Remove the steaks from the pan and allow to rest. Add the spring greens to the pan and stir-fry for 5 minutes.

  4. 4

    Serve the lamb steaks on top of the pesto butter beans and spring greens, with the roasted cherry tomatoes on top.

Nutritional Details

Each serving provides
  • Energy 4530kj 1082kcal 54%
  • Fat 30.7g 44%
  • Saturates 11.2g 56%
  • Sugars 13.4g 15%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 1118kj/267kcal

Each serving provides

26.0g carbohydrate 10.3g fibre 18.5g protein

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