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Fast and simple lamb steaks that are full of flavour make a healthy meal for four in under half an hour. With rice and curly kale to bulk it up and cinnamon, lemon and garlic to add lots of interest this makes a great new lamb dish for your midweek repertoire
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Rosie Birkett's plum and sesame lamb cutlets are so good we put them on our cover. The delicious, sweet, sticky glaze with a kick of spicy sriracha works so well with lamb and the spring onions add a crunch of freshness. They look fantastic, and are sure to be a hit at your next barbecue.
Recipes extracted from Green Mountains by Caroline Eden (£28, Quadrille Publishing). Photographs: Ola O Smit. Recipes are sent by the publisher and not retested by us.
In a lidded casserole dish, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan with a slotted spoon and add the remaining oil. Fry the onion, garlic and beans with a little salt and pepper for 5 mins, stirring continuously – if it is catching add a little more oil.
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Add the spices, tomato purée, vinegar and plums, cook for 5 mins, then add the stock. Return the lamb to the pan. Simmer gently, uncovered, for 15 mins, then for 10 mins with the lid on. Let it sit for a while to let the flavour develop, then scatter over the parsley, stir through the lemon juice and serve in bowls with crusty white bread on the side.
