Peppered lamb & minty butter bean mash

Peppered lamb & minty butter bean mash

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(4 ratings)

Ready in 20-30 minutes


Serves 4
Make the perfect supper for friends in just 30 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal498
  • fat32g
  • saturates9g
  • carbs18g
  • sugars0g
  • fibre6g
  • protein36g
  • salt1.5g
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  • 2 x 410g cans butter beans, drained and rinsed
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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…


  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.

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Comments, questions and tips

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9th Oct, 2015
Oh wow, I'm so glad this recipe is on line, I lost the magazine it was in and I was mad with myself! The butterbean mash is one of the nicest things I've ever tasted (a tablespoon of creme fraiche finishes it off beautifully but it really doesn't need it as such...) I tend not to use lamb steaks, I use a lamb neck fillet cut into medallions and seared, then de-glazed with red wine. Absolutely fab and so simple.
12th Apr, 2011
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.
3rd Feb, 2011
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.
21st Sep, 2009
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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