Learn how to make Donal Skehan's Rosemary Lamb Steaks with Quick Bean Stew in 5 mins.


Serves: 1
Cooking Time: 5 minutes

  • 1 lamb steak (about 150g, thin) 
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 garlic clove, finely minced
  • 1 rosemary sprig, leaves finely chopped
  • 125g cherry tomatoes, sliced in half
  • 100ml chicken stock
  • ½ x 400g tin cannellini beans, rinsed and drained
  • 100g baby spinach leaves
  • Sea salt and freshly ground black pepper


  1. Massage the lamb steak with 1 tablespoon of the olive oil, the balsamic vinegar, 1 garlic clove, the rosemary and a generous amount of salt and pepper.
  2. In a frying pan over a medium- high heat, fry the lamb steak for a further 1-2 minutes either side. When you turn the steaks, add the tomatoes, beans and chicken stock and bring to a steady simmer.
  3. Add the spinach to the pan and slowly stir through to wilt down.
  4. Remove from the heat and season to taste.
  5. Remove the lamb from the pan and slice thinly, serve with the stew.