28/08/2026
RECIPE
Lamb, White Beans & Young Turnips
Serves 4
A simple late-summer plate of tender lamb, creamy haricot beans and young white turnips. The key is to keep the turnip with a little crunch and add the beans only at the end, so they warm through without losing their shape.
Ingredients
A piece of lamb leg, silver skin removed
1 shallot, finely diced
2 garlic cloves, finely chopped
A bunch of baby white turnips halved, keeping their tops, or 1 larger white turnip, diced
1 courgette, cubed
1 tin or jar of haricot beans, drained
Olive oil
Butter
A small splash of vinegar
Salt and black pepper
Sear the lamb in a hot pan and cook to medium, or to your preferred doneness. I like to use a trimmed piece of lamb leg for this. Once cooked, transfer the lamb to a plate to rest.
Deglaze the pan with a splash of water, scraping up all the flavour from the base, and set the resulting jus aside for serving.
Add a little rapeseed oil to the same pan and gently cook the shallot until soft and translucent. Add the garlic, then the turnip and courgette. Cook until the courgette is tender but the young turnip is still crisp.
Add the haricot beans at the very end and warm through gently. Do not cook them for too long: they should stay whole rather than break down. Fold through the turnip tops, a good k**b of butter and a little splash of vinegar. Season well with salt and black pepper.
Slice the rested lamb and serve it on top of the beans and vegetables. Finish with the reserved pan jus, drizzled over everything.
A generous, uncomplicated dinner with just enough freshness and bite.
Photo by Ananda Nelson, LCSW
