Lamb with rosemary butter beans

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olive magazine

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A few people would make this again

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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  07 November 2007

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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

Preperation 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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