Charcoal-grilled lamb cutlets, broad bean and chilli mash and warm garlic and mint dressing

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• Geri

  07 July 2011

  Geri commented on this recipe

  So, how do you make the broad bean mash?

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• FBoT

  07 July 2011

  FBoT commented on this recipe

  Geri - it tells you in step 1 of the method. :s "Melt a knob of butter in a saucepan with a splash of olive oil. Add the broad beans and about 3 tbsp water. Boil quickly, drain, put in a blender and roughly purée. Stir in the chilli, season and keep warm."

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• stivesliz

  07 July 2011

  stivesliz commented on this recipe

  I am always on the lookout for new recipes and really like the look of this. Can you tell me - would it be fresh or tinned broadbeans?

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• iranadun

  07 July 2011

  iranadun commented on this recipe

  Stivesliz, Broad beans are in season right now and taste great fresh. Got some in the morning for this dish. Have'nt tried the tinned version. should be ok.

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• Jill B

  07 July 2011

  Jill B commented on this recipe

  When in a hurry I have used frozen broad beans, thawed and the outer skin shucked off and it was really tasty.

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• stivesliz

  07 July 2011

  stivesliz commented on this recipe

  Thank you . Will give it a whirl next week.

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• John & Suravi

  16 July 2011

  John & Suravi rated this recipe

  

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Ingredients

• unsalted butter
• extra-virgin olive oil
• 175g broad beans , double podded
• ½ red chilli , seeded and finely chopped
• 1 shallot , finely chopped
• 1 garlic clove , finely sliced
• 1 tbsp red wine vinegar
• mint leaves from 1 sprig, chopped
• 12 lamb cutlets

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Ingredients

• unsalted butter
• extra-virgin olive oil
• 175g broad beans , double podded
• ½ red chilli , seeded and finely chopped
• 1 shallot , finely chopped
• 1 garlic clove , finely sliced
• 1 tbsp red wine vinegar
• mint leaves from 1 sprig, chopped
• 12 lamb cutlets

PER SERVING

444 kcalories, protein 32.4g, carbohydrate 2.3g, fat 34.0 g, saturated fat 15.1g, fibre 1.8g, salt 0.25 g

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