Lamb Steaks With Caper And Tomato Sauce

This tasty steak and bean combination is gluten-free and lower-GI too.

The ingredient of Lamb Steaks With Caper And Tomato Sauce

• 1 4 cup 60ml olive oil
• 1 onion finely chopped
• 2 garlic cloves crushed
• 1 tablespoon chopped fresh rosemary
• 3 x 400g cans cannellini beans rinsed drained
• 4 x 150g lamb leg steaks
• 3 large tomatoes cut into 2cm cubes
• 2 tablespoons capers rinsed drained
• 1 tablespoon basil leaves torn if large

The Instruction of lamb steaks with caper and tomato sauce

• heat 1 tablespoon oil in a frypan over low heat add onion garlic and rosemary and gently cook stirring for 5 minutes until softened add beans and a splash of water season then cover and simmer over very low heat for 5 minutes add another 2 tablespoons oil then mash the beans with a fork until smooth cover and keep warm
• meanwhile heat remaining oil in a pan over medium high heat season lamb then cook for 3 4 minutes each side for medium rare or to your liking remove to a plate cover with foil and set aside
• add tomatoes capers and a little salt and pepper to the lamb frypan and cook stirring over low heat for 3 4 minutes until tomatoes have softened stir in any resting juices from the lamb slice the lamb then serve on mash with the tomato sauce garnished with the basil

Nutritions of Lamb Steaks With Caper And Tomato Sauce

calories: 599 89 calories
calories: 26 grams fat
calories: 6 grams saturated fat
calories: 43 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 46 grams protein
calories: 105 milligrams cholesterol
calories: 602 63 milligrams sodium
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calories: nutritioninformation