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Ingredients

• 100 g butter
• 1 clove garlic
• 6 anchovy fillets
• 2 lemons, zest only
• small bunch lavender, finely chopped
• sea salt and freshly ground black pepper

• 2 x 225 g boneless leg of lamb, steaks
• 3 tbsp olive oil

• 3 tbsp olive oil
• 25 g butter
• 1 carrot, chopped
• 2 sticks celery, chopped
• 1 onion, chopped
• 1 x 400 g tin cannellini beans
• 200 g white wine
• 200 ml vegetable stock
• 2 bay leaves

• 200 ml port
• 600 ml lamb stock

Description

Lavender Adds An Innovative Touch In This Combo Of Lamb, Butter Beans And Rich Port Sauce From Ed Baines

UK TV