This recipe might sound a little intimidating, but the casserole only takes 10 minutes to throw together and has a lot of variations. The salsa verde takes longer to gather the ingredients than the 10 seconds it takes to process in the food processor. If you can’t find lamb steaks, you can easily substitute lamb chops , chicken breasts or pork chops and the dish will still be delicious.

White Bean Casserole

  • 2 each 12 oz. cans cannelini beans

  • 1 tablespoon olive oil

  • 1 small onion, chopped fine

  • 2 cloves garlic, minced

  • 1 tablespoon stemmed and minced fresh sage

  • salt and freshly ground black pepper, to taste

  • ½ cup chicken stock or broth

Drain and rinse the beans. Heat a medium sauce pot on medium heat. When hot, add the olive oil, then the onion and garlic. Cook until the onion begins to soften, about 2 minutes, being careful not to brown the onion or garlic. Add the beans, sage, salt, pepper and chicken stock. Bring to a boil and reduce to a simmer and cook about 5 minutes. Taste and adjust the seasonings. Keep warm until ready to serve.

Note: The casserole can have a wide variety of other ingredients added to it including, but not limited to, mushrooms, tomatoes, bacon, pancetta, rosemary, other colored beans, celery, white wine, roasted peppers, sausages, eggplant, etc.

Salsa Verde

  • 4 tablespoons capers, drained

  • 2 tablespoons stemmed Italian parsley

  • 1 clove garlic, peeled

  • optional, 2 anchovy filets, drained

  • ¼- ½ cup olive oil

  • salt and freshly ground black pepper, to taste

Place the capers, parsley, garlic and, if desired, anchovies, in a food processor. Pulse process until finely chopped together. Transfer to a mixing bowl and add ¼ cup olive oil, salt and pepper, using the salt sparingly if using the anchovies. Add more olive oil, if necessary, to adjust consistency. Transfer to a sauce boat and set aside.

Grilled Lamb Steaks

  • 4 lamb sirloin or top round steaks, bone-in if desired

  • salt and freshly ground black pepper, to taste

  • 1 tablespoon olive oil

Dry the steaks with paper towels, then season on both sides with the salt and pepper. Heat a large skillet on high heat. When hot, add the olive oil, then the steaks. Reduce heat to medium and cook about 2 to 3 minutes, or until the sides of the steaks turn gray, about halfway up the sides of the steaks. Turn the steaks over and cook until the steaks are done to your desired degree.

To Serve

Divide the casserole among 4 dinner plates or wide pasta bowls. Top with the steaks and place a dollop of the salsa verde on top of each steak. Serve immediately. Serves 4