Kerrygold have just launched a spreadable butter in a 400g tub, and they sent me some vouchers to try it out, in exchange for a recipe.
Now, when I think about cooking with a spreadable product, I usually think of baking, as it creams so beautifully when making cakes. However when I read the label and saw that it is a blend of butter and vegetable oil, I had a lightbulb moment! If I want a buttery taste when I'm browning meat and vegetables at the start of cooking a dish, I always add a splash of oil as it helps to stop the butter from burning. A blend of the two could be just what I needed!
So with that in mind, I have created a spicy lamb dish using beautiful broad beans, fresh from the garden. The dish has a North African feel about it, although it isn't based on any particular traditional dish.
Spiced lamb with broad beans (serves 2)
300g lamb steaks, escalopes or medallions
1 small onion, sliced
40g Kerrygold Spreadable
150g (shelled weight) broad beans
1 tsp Ras-el-Hanout
1 tsp harissa
300 ml lamb or beef stock
1 tbs toasted pine nuts
Note - I used a heaped teaspoon of both Ras-el-Hanout and Harissa but that makes it very hot and spicy - adjust the amount to taste.
First of all drop the broad beans into a pan of boiling water and cook until only just done. Drain and set aside.
Heat the Kerrygold over medium heat in a large frying pan and brown the pieces of lamb, then set aside. Add the onion to the pan and fry until soft. Add the Ras-el-Hanout and fry for 1 minute longer. Then blend in the stock and harissa and bring to the boil. Return the lamb to the pan and simmer, uncovered, until the lamb is cooked through (this will vary according to the cut you are using). Stir in the broad beans and increase the heat to high to reduce the liquid to your preferred consistency. Serve scattered with the toasted pine nuts.
I served this with tabbouleh, watermelon and feta salad, radishes and a cannellini bean hummus