HG Strattons - Master Butchers

Lamb steaks

800 g boneless lamb loin steak
1 clove garlic
2 tblsp rosemary
Salt and pepper

2 tblsp olive oil

Beans and peas

4 oz Butter beans
4 oz Chickpeas

4 oz Black eyed peas

Tomato sauce

1 chopped onion
3 chopped garlic cloves
1 chopped celery stick
400g can chopped tomatoes
2 tblsp tomato puree
1/2 pt vegetable stock
Salt and pepper

1 tsp chopped oregano

Rub the peeled garlic clove into the meat, season and drizzle with olive oil. Leave to marinade for 2 hours or longer if possible. Place under a hot grill for 4-5 minutes on each side or longer if you prefer the meat well done. Keep warm.

For the beans and peas: Cover with water and soak overnight or for a minimum of 8 hours. Drain, cover with salted water and boil for approximately 20 minutes till tender.

Tomato sauce: Saute together the onions and garlic over a medium heat and add the tomato and the tomato puree. Stir well, add the oregano and the vegetable stock. Simmer for 20 minutes. Add 1'4 pt of white wine and 1 tblsp of castor sugar. Stir well.

To assemble the dish: Bind the beans with enough tomato sauce to coat. Spoon into a ring mould e.g. a scone cutter or an empty bean tin, and gently smooth the beans. Remove the ring and garnish with mint leaves or rosemary.