Lamb with spinach and creamy pesto beans

Want some iron in your life?

This little beauty provides masses of the stuff! It’s mega tasty and one of our client-faves. Simple to make and punches above its weight in flavour and nutrition.
  • Serves
  • Prep
    10 mins
  • Cook
    15 mins
  • Difficulty
  • 16 baby tomatoes
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of dried oregano
  • 1 small white onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tin of butter beans, drained and rinsed
  • 150ml of vegetable, chicken or meat stock
  • 40ml crème fraîche
  • 1 tablespoon green pesto
  • 2 lamb rump steaks
  • 100g fresh spinach
  • sea salt and black pepper
Preheat the oven to 180°C.

Roast the tomatoes drizzled with oil for 10 minutes.

Brush the lamb steaks with oil, add salt and pepper and fry in a v hot heavy pan for 2-3 minutes on each side. Leave them on a hot plate to rest.

Gently fry the onion and garlic til translucent. Add the butter beans and stock and simmer for five minutes slightly crushing the beans with a fork as you go. Add the crème fraîche and pesto and a bit of sea salt and black pepper.

Sauté the spinach in butter for a couple of minutes.

Serve the beans, topped with the lamb steak, tomatoes and a little extra pesto, with the spinach on the side.

Recipe picture by fitnaturally client and triathlete Simon Irons.
Nutrition info
Lamb provides a good dose of bioavailable iron, as well as vitamin B3 (Niacin) for efficient energy production, and zinc for immunity, healthy skin, taste and appetite receptors.

The beans provide some fantastic fibre and are extremely high in molybdenum, which is a trace mineral that detoxifies sulphites. Sulphites can be found in some processed foods such as dried fruit (always go for sulphite-free!) They are also a good source of iron, so this is a very iron-rich meal. Better than supplements!
Make every day this delicious, get a weekly eatnaturally plan!
I have an iron deficiency. You can tell by how wrinkled my clothes are.
Jarod Kintz
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