This tasty meal is perfect for a a night in for two.


  • 2 (10oz) lamb steaks from the leg of lamb
  • 2 cup cooked cannelini beans
  • 4 links of merguez sausages (spicy sausage from north africa made from lamb)
  • 4 cup julienne savoy cabbage
  • 1/4 cup fresh mint
  • 1/2 cup crème fraiche
  • 2 sprigs fresh rosemary
  • 4 cloves of garlic (crushed)
  • 1 tblsp lemon juice
  • 1/2 tablespoon ground cumin
  • 1/2 cup diced white onion
  • 1/4 cup flat leaf parsley
  • salt and pepper to taste
  • olive oil


  • Ask your butcher to cut 2 lamb steaks from a leg of lamb. Marinate the steak with the crushed garlic, rosemary, and half the lemon juice. Let stand for 2 -4 hours.
  • Remove mint leaves from their stems and roughly chop. Combine with crème fraiche, remaining lemon juice, and salt and pepper. This can be done up to 2 days in advance.
  • Heat a large sauté pan on med to high heat. Add oil to coat the pan. Add the diced sausage and sauté until done 4- 5 minutes.
  • Add onions and garlic and sauté until the onions are caramelised. Add the beans, parsley, and cumin. Set aside keeping hot.
  • Heat a griddle pan until it starts to smoke. Season the lamb steaks with salt and pepper and grill to the desired temperature.5 minutes on each side for medium rare.
  • In another sauté pan heat up the butter until foamy. Add the cabbage being careful not to burn. Add a teaspoon of water to sweat the cabbage down and season with salt and pepper. Heat all ingredients through and serve when ready.

More by Oscar Lai:

Find recipes by keyword:

autumn family dinners spring summer winter mains entertaining party food modern european the afternoon show