Lamb with rosemary butter beans

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olive magazine

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Recipe by olive magazine

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1. Heat 1 tbsp oil in pan and cook the garlic and rosemary for 2 minutes. Add the butter beans, lemon juice and a little water and continue cooking on a low heat.
2. Coarsely mash the butter beans with a fork, adding more water to loosen if too dry. Grill the chops for 3 minutes each side for medium. Serve with the butter beans and some green veg.

Per serving

686 kcalories, protein 65.5g, carbohydrate 15.7g, fat 40.6 g, saturated fat 18.1g, fibre 5.4g, salt 1.47 g

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• Pamela

  07 November 2007

  Pamela rated this recipe

  

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• alliei80

  11 January 2009

  alliei80 rated and commented on this recipe

  

  Delicious! The "smashed" butter beans were really good. The only thing I'd do differently is make sure I have a glass of red to accompany it!

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Ingredients

• olive oil for frying
• 1 garlic clove , finely chopped
• 2 sprigs rosemary , chopped
• 400g can butter beans , drained
• ½ lemon , juiced
• 4-6 lamb chops , seasoned

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• olive oil for frying
• 1 garlic clove , finely chopped
• 2 sprigs rosemary , chopped
• 400g can butter beans , drained
• ½ lemon , juiced
• 4-6 lamb chops , seasoned

Per serving

686 kcalories, protein 65.5g, carbohydrate 15.7g, fat 40.6 g, saturated fat 18.1g, fibre 5.4g, salt 1.47 g

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