Name: Peppered lamb & minty butter bean mash
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 2 x 410g cans butter beans drained and rinsed; 6 tbsp olive oil; 1 garlic clove crushed; juice of 1 small lemon; small handful mint leaves, roughly chopped; 4 leg of lamb steaks, weighing about 140g/5oz each; 1 tbsp coarsley ground black pepper; 85g bag watercress to serve

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Peppered lamb & minty butter bean mash

Peppered lamb & minty butter bean mash

Lesley Waters

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Serves 4

Easy

Total time: 30 mins

Ready in 20-30 minutes

A star rating of 4.5 out of 5.4 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

2 x 410g cans butter beans

drained and rinsed
6 tbsp olive oil
1 garlic clove

crushed
juice of 1 small lemon
small handful mint

leaves, roughly chopped
4 leg of lamb

steaks, weighing about 140g/5oz each
1 tbsp coarsley ground black pepper
85g bag watercress

to serve

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Nutrition: per serving

kcal498
fat32g
saturates9g
carbs18g
sugars0g
fibre6g
protein36g
salt1.5g

low

Method

step 1

Put the butter beans, 4 tbsp of the oil, the garlic and 3 tbsp of water into a pan and heat through. Smash the beans with a potato masher until you have a rough mash, stir in the lemon juice and mint, season to taste and keep warm.
step 2

Season each lamb steak with the black pepper and a sprinkling of salt. Heat the remaining oil in a large frying pan until really hot. Add the lamb steaks and cook for 3 minutes on each side for pink meat or until cooked to your liking. Spoon the mash onto four warm serving plates and top each with a lamb steak. Quickly stir half a cup of water into the lamb pan, boil to make a sauce and spoon over the lamb. Add a handful of watercress to each plate and serve.

Recipe from Good Food magazine, May 2004

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A star rating of 4.5 out of 5.4 ratings

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