Chris Baber’s seared Welsh Lamb steaks with garlicky beans and greens

  • Prep time 10 mins
  • Cook time 25 mins
  • Serves 2


  • 2 x boneless PGI Welsh Lamb steaks, seasoned with salt
  • 2 tbsp extra virgin olive oil
  • 2 shallots, finely diced
  • 2 garlic cloves, sliced
  • 2 sprigs rosemary, finely chopped
  • 100ml white wine
  • 1 tin cannellini beans
  • 200ml chicken stock
  • 2 handfuls shredded kale
  • ½ lemon, zest and juice
  • Small bunch parsley, chopped


Recipe courtesy of Chris Baber

  1. Heat the extra virgin olive oil over a medium heat in a large frying pan. Add the shallots, garlic and rosemary with a pinch of salt. Fry for 3 minutes until softened.
  2. Turn the heat to high, add the wine and let it bubble away to reduce by half.
  3. Add the beans, along with the water from the tin, and stock, and a twist of black pepper.
  4. Bring to the boil, and then reduce the heat. Cover loosely and simmer for 10 minutes.
  5. Stir in the kale, cover with a lid and cook for another 5 minutes.
  6. Meanwhile, heat another frying pan over a medium high heat with a splash of olive oil. Add the lamb, and cook for around 2 minutes on each side until golden.
  7. Transfer the lamb to a plate to rest for 3-5 minutes before cutting into thin strips.
  8. Add the lemon zest and juice to the beans. Adjust the seasoning to taste.
  9. Divide the beans between serving plates and top with the lamb. Scatter with parsley.
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