Grass Fed Lamb Backstrap with Creamy Butter Beans

A delicious, easy to cook winter warmer that includes high fibre vegetables into your weekly routine.


  • Lamb back strap 150 g
  • Fresh or dried Thyme 4 sprigs or ¼ tsp
  • Fresh Parsley 4 tbsp – chopped
  • Lemon x 1 – for Juicing
  • Leek x 1 – White part only thinly sliced
  • Tinned Butter beans 200 g (1 cup) – Drained
  • White wine 80ml (optional)
  • Garlic Cloves x 1 – Peeled and crushed
  • Green Bean 140g – Topped and tailed
  • Broccolini 3 florets
  • Lite Sour Cream 1 tbsp
  • Olive oil 2 tbsp


  1. Place a small pot full of water on the stove and bring to the boil. This will help you have all components of the meal come together.
  2. Place half the oil in a pan or pot and heat. Add the chopped leak and thyme, stir over a medium heat until soft and sweet.  Follow this up by adding the wine, and cook until the smell of alcohol has disappeared.
  3. Add drained beans and cook for 5 minutes or until heated through. Take beans and leak mixture off the heat and add the lite sour cream and parsley.
  4. Heat a heavy pan and cook the lamb for 4 minutes each side or to your liking. Rest for 5 minutes.

Nutritional information

Total Energy: 2000 kJ (475 cal)
Protein: 46 g
Fat: 16 g
CHO: 12 g
Fibre: 25 g

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