Peppered lamb & minty butter bean mash

Recipe uploaded by

Lesley Waters

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Recipe by Lesley Waters

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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.
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.

Per serving

498 kcalories, protein 36g, carbohydrate 18g, fat 32 g, saturated fat 9g, fibre 6g, salt 1.5 g

'I hadn't eaten butter beans since I was a kid, but with garlic, pepper, mint and lemon, these were a revelation!'

Latest comments and suggestions

• YorkshireJen

  21 September 2009

  YorkshireJen rated and commented on this recipe

  

  The lamb is nice in itself, but I make the butterbean mash again and again to go with a steak or mutton chops too. It's surprisingly filling whilst being not as heavy as a potato mash, and a great storecupboard standby - an absolute winner.

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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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Serves 4

Preparation and cooking times

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

Per serving

498 kcalories, protein 36g, carbohydrate 18g, fat 32 g, saturated fat 9g, fibre 6g, salt 1.5 g

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