Peppered Lamb & Minty Butter Bean Mash
This lamb and butter bean recipe is a delightful combination of juicy lamb steaks served on a bed of creamy, minty butter bean mash. The flavors of tender lamb, zesty lemon, and fresh mint come together to create a delicious dish. Top it off with a peppery sauce and vibrant watercress for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 2 x 410g cans butter beans , drained and rinsed
- 6 tbsp olive oil
- 1 garlic clove , crushed
- juice of 1 small lemon
- small handful mint leaves, roughly chopped
- 4 leg of lamb steaks, weighing about 140g/5oz each
- 1 tbsp coarsley ground black pepper
- 85g bag watercress , to serve
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 498 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 1.5 milligram of sodium
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