Lamb steaks with rosemary | Reader's Digest Asia

Name: Lamb steaks with rosemary | Reader's Digest Asia
Ingredients: 2 tablespoons extra virgin olive oil; 2 large red onions, thinly sliced; 3 large cloves garlic, thinly shredded; 6 sprigs of fresh rosemary, each about 2.5 cm long, plus extra sprigs to garnish; 4 lean lamb steaks, about 125 g each; 1 tablespoon balsamic vinegar; 4 tablespoons red wine; 1/4 cup (30 g) pitted black olives, sliced; 1 teaspoon sugar; 200 ml vegetable stock; 1 tablespoon extra virgin olive oil; 3 cloves garlic; 2 cans cannellini beans, about 400 g each, drained and rinsed; 4 tablespoons vegetable stock; 1/4 cup (15 g) chopped fresh parsley; salt and pepper

www.rdasia.com

Quick-cooking lamb steaks are coated with a rich-flavoured sauce made with red onions, garlic, fresh rosemary and black olives, and accompanied by a high-fibre,

View full recipe on www.rdasia.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rdasia.com.

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Ingredients

2 tablespoons extra virgin olive oil
2 large red onions, thinly sliced
3 large cloves garlic, thinly shredded
6 sprigs of fresh rosemary, each about 2.5 cm long, plus extra sprigs to garnish
4 lean lamb steaks, about 125 g each
1 tablespoon balsamic vinegar
4 tablespoons red wine
1/4 cup (30 g) pitted black olives, sliced
1 teaspoon sugar
200 ml vegetable stock
1 tablespoon extra virgin olive oil
3 cloves garlic
2 cans cannellini beans, about 400 g each, drained and rinsed
4 tablespoons vegetable stock
1/4 cup (15 g) chopped fresh parsley
salt and pepper