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Lamb lollipops with smashed minty broad beans

Lamb lollipops with smashed minty broad beans

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus podding and skinning the beans and marinating (optional)
  • Easy
  • Serves 4

These griddled cutlets should be eaten like drumsticks, making this bright, fresh dish ideal for a sharing platter

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal355
fat22g
saturates7g
carbs9g
sugars1g
fibre7g
protein31g
salt0.2g
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Ingredients

For the broad beans mash

Method

  • STEP 1

    Mix the garlic, lemon, chilli and olive oil together, put the lamb cutlets in a dish and pour over the marinade. Cover and leave to marinate for 1 hr in the fridge, if you have time. Tip the broad beans into a food processor with half the olive oil, plenty of salt and pepper, and the lemon juice. Blitz to a chunky purée, then tip into a saucepan but leave off the heat.

  • STEP 2

    Heat a griddle pan and cook the lamb for 2-3 mins on each side for thinner chops, 3-4 mins on each side for thicker chops. While the chops cook, gently heat the purée. Then stir through the mint and the rest of the olive oil. Check for seasoning. Serve the lamb in a pile with a bowl of the smashed broad beans and plenty of bread to mop up the juices.

Goes well with

Recipe from Good Food magazine, May 2014

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Overall rating

Rating: 5 out of 5.1 rating
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