- 2 x 410g cans butter beans, drained and rinsed
- 6 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- juice of 1 small lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- small handful mint leaves, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 4 leg of lamb steaks, weighing about 140g/5oz each
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1 tbsp coarsley ground black pepper
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 85g bag watercress, to serve
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
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.
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.