Peppered lamb & minty butter bean mash

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• 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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• Sez

  03 February 2011

  Sez rated and commented on this recipe

  

  This was lovely. The flavours really complimented each other. The butter bean mash was a little bit dry, next time i would add more water maybe, and I decided to serve it with some mixed veg as had no watercress to hand. Overall a lovely mid week dinner.

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• Sakura-Chan

  12 April 2011

  Sakura-Chan rated and commented on this recipe

  

  I didn't follow the recipe for the lamb, but the butterbean mash was amazing! Really tasty and something I will make over and over again.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20-30 minutes

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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