# Lamb Leg Steak with Herby Spoon Sauce, Slow-Cooked Green Beans and Tongue of Fire Beans > Seared lamb leg steak gets a generous spoonful of bright, briny herb sauce, with enough olive oil to mingle with the meat juices. Creamy Tongue of Fire beans and soft, tomato-braised green beans make this an early-fall plate built around the last of the summer bean harvest. - URL: https://www.chezjk.com/recipes/seared-lamb-leg-steak-with-brad-leone-style-spoon-sauce-slow-cooked-tongue-of-fi - Author: Jonathan Katzman - Cooked and photographed: 2022-09-30 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Lamb Leg Steak with Herby Spoon Sauce, Slow-Cooked Green Beans and Tongue of Fire Beans](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F61bad1c919fbc222.jpg) ## Pan-Seared Lamb Leg Steak A hot sear builds a savory crust while a short rest keeps the sliced lamb juicy. Cutting across the grain is especially important with leg steak. ### Ingredients - 1.5 lb boneless lamb leg steaks, about 1–1¼ inches thick - 1.5 tsp Diamond Crystal kosher salt, or about half as much fine salt - 0.5 tsp freshly ground black pepper - 1 tbsp ghee ### Instructions 1. Pat the lamb dry, trim any tough silverskin, and season with salt and pepper. Let stand for 30 minutes while preparing the other components. 2. Heat a heavy skillet over medium-high heat. Add the ghee, then the lamb, leaving space between the steaks; cook in batches if necessary. 3. Sear for 3–4 minutes on each side until deeply browned. Reduce the heat to medium-low and continue cooking, turning every minute, until the center reaches 145°F; check from the side with an instant-read thermometer. 4. Rest for 5–8 minutes, then slice about ½ inch thick across the grain. Reserve the resting juices for plating. ### Notes - If the steaks are thicker than 1¼ inches, finish them in a 350°F oven after searing, checking the internal temperature frequently. ## Parsley, Mint and Caper Spoon Sauce Coarsely chopped herbs give the sauce texture, while lemon and capers cut through the richness of lamb. Olive oil carries the aromatics and creates the glossy finish. ### Ingredients - 1 cup loosely packed flat-leaf parsley leaves and tender stems - 0.25 cup loosely packed mint leaves - 2 tbsp drained capers, roughly chopped - 1 small clove garlic, finely grated - 1 tsp finely grated lemon zest - 2 tbsp fresh lemon juice - 0.33 cup extra-virgin olive oil - 0.25 tsp red pepper flakes - to taste salt and freshly ground black pepper ### Instructions 1. Combine the garlic, lemon juice and capers in a bowl. Let stand for 5 minutes to soften the garlic's bite. 2. Coarsely chop the parsley and mint by hand. Stir them into the bowl with the lemon zest, olive oil and pepper flakes. 3. Season with pepper and enough salt to balance the capers. The sauce should be loose enough to spoon, with distinct pieces of herbs rather than a smooth purée. 4. Let stand for 10 minutes, then taste again before serving. ### Notes - If too sharp, add another tablespoon of olive oil; if flat, add a small squeeze of lemon or a pinch of salt. ## Gently Simmered Tongue of Fire Beans A gentle simmer keeps the skins mostly intact while the centers become creamy. A little cooking liquid and olive oil make a light glaze rather than a heavy sauce. ### Ingredients - 1.25 lb fresh shelled Tongue of Fire beans, from approximately 3 lb in their pods - 4 cups water, plus more as needed - 2 cloves garlic, lightly crushed - 1 bay leaf - 2 tbsp extra-virgin olive oil - 1 tsp Diamond Crystal kosher salt, plus more to taste - to taste freshly ground black pepper ### Instructions 1. Put the shelled beans, garlic and bay leaf in a saucepan. Add the water, topping up if needed to cover the beans by about 1 inch. 2. Bring just to a boil, then reduce immediately to a gentle simmer. Add the salt and partially cover. 3. Cook for 30–50 minutes, checking from 25 minutes onward, until the beans are creamy all the way through with no chalky center. Keep them submerged, adding hot water as needed, and avoid vigorous stirring. 4. Discard the bay leaf. Drain off excess liquid, leaving about ½ cup in the pan. Fold in the olive oil and season with salt and pepper. Hold warm in their liquid. ### Notes - For dried Tongue of Fire beans, use 8 oz, soak overnight and drain. Cover with fresh water, boil for 10 minutes, then gently simmer with the aromatics until fully tender, usually another 45–90 minutes. - Fresh shelling beans lose their colorful markings during cooking; the finished beans will be tan to pinkish brown. ## Slow-Cooked Green Beans with Tomato and Onion Long, gentle cooking makes the green beans silky rather than crisp. Tomato, olive oil and a small splash of vinegar give the braising juices richness and brightness. ### Ingredients - 1 lb green beans, trimmed and left long - 1 medium yellow onion, cut into thick slivers - 2 cloves garlic, thinly sliced - 0.75 lb ripe tomatoes, roughly chopped - 3 tbsp extra-virgin olive oil - 0.5 cup water - 0.25 tsp red pepper flakes - 0.75 tsp Diamond Crystal kosher salt, plus more to taste - 2 tsp red wine vinegar - 0.25 cup flat-leaf parsley leaves, roughly torn ### Instructions 1. Warm the olive oil in a wide, lidded saucepan over medium-low heat. Add the onion and salt and cook for 8–10 minutes until softened without browning. 2. Add the garlic and pepper flakes and stir for 30 seconds. Add the tomatoes and cook for 5 minutes, pressing lightly to release their juices. 3. Add the green beans and water, toss to coat, and cover. Cook over low heat for 35–50 minutes, turning gently occasionally, until the beans are completely tender and olive green. 4. Uncover for the final 5 minutes if the juices are watery. Keep a little glossy liquid in the pan rather than reducing it dry. 5. Stir in the vinegar and adjust the salt. Scatter with parsley just before serving. ### Notes - These beans are intentionally soft, not blanched-crisp, and are equally good warm or at room temperature. ## Overall Timing / Workflow The beans can wait comfortably while the lamb cooks. Making the herb sauce near serving time keeps its flavor fresh. ### Instructions 1. 0:00 — Trim the green beans, shell the Tongue of Fire beans if necessary, and prepare the aromatics. 2. 0:15 — Start the green bean braise and put the shelling beans on to simmer in a separate pot. 3. 0:30 — Season the lamb and prepare the spoon sauce. 4. 0:55 — Check both bean preparations. Hold the shelling beans warm once tender; let the green beans continue until silky. 5. 1:00 — Sear the lamb. While it rests, finish the green beans with vinegar and parsley and check the shelling beans for seasoning. 6. 1:15–1:30 — Slice the lamb and plate everything warm. ### Notes - Allow additional time if shelling a large quantity of fresh beans or using dried beans. ## Plating Keeping the two bean preparations distinct preserves their contrasting textures. Spoon sauce over the lamb so the herb oil mingles with its resting juices. ### Instructions 1. Spoon the Tongue of Fire beans onto one side of each warm plate, including a little of their glossy cooking liquid. 2. Arrange the slow-cooked green beans beside them, with the tomato and onion visible and parsley scattered over the top. 3. Fan the sliced lamb across the remaining space. Spoon over the resting juices, then add a generous stripe of herb sauce down the meat. 4. Serve the remaining spoon sauce at the table. ## Leftover Path Separate storage allows the vegetables to reheat fully without overcooking the lamb or dulling the fresh herb sauce. ### Instructions 1. Refrigerate the lamb, each bean preparation and the herb sauce in separate covered containers within 2 hours of cooking. 2. Use the lamb and beans within 3–4 days and the herb sauce within 2 days. 3. Reheat the beans gently with a splash of water until steaming hot. Serve the lamb cold and thinly sliced, or reheat covered with a little bean broth to 165°F, knowing it will lose its pink center. 4. For another meal, combine the warm beans in a shallow bowl, add the sliced lamb and finish with the remaining herb sauce. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.