This aromatic bean stew enriched with cherry tomatoes and spinach and served with lamb is genuinely only minutes to make.






Skill level

No votes yet


  • 1 lamb steak (about 150g, thin)
  • 3 tsp (15 ml) olive oil
  • 3 tsp (15 ml) balsamic vinegar
  • 1 garlic clove, finely minced
  • 1 rosemary sprig, leaves finely chopped
  • Sea salt and freshly ground black pepper
  • 125 g cherry tomatoes, sliced in half
  • ½ 400g tin cannellini beans, rinsed and drained
  • 100 ml chicken stock
  • 100 g baby spinach leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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