Minted lamb steaks and butter bean mash
Butter bean mash makes a rich and creamy alternative to potatoes with this quick-to-prepare lamb dish
- 2 x 400g cans butter beans, drained and rinsed
- 2 garlic cloves, crushed
- 3tbsp olive oil
- 4 lamb leg steaks
- 6tbsp mint sauce
- 3tbsp redcurrant jelly
- 200g (7oz) green beans
- 2tbsp chopped parsley
You can use potatoes instead of butter beans with this recipe if you prefer.
- Whizz the butter beans with the garlic and olive oil in a blender until smooth.
- Heat 1tbsp butter with a little olive oil in a large frying pan and sauté the lamb steaks for about 8 mins each side, or until they are cooked. Set aside and keep warm. Add the mint sauce and redcurrant jelly to the pan, then cook until rich and bubbling.
- Cook the green beans in boiling water until tender. Put the butter bean puree in a pan over a medium heat and add a knob of butter.Stir through the chopped parsley. Serve the lamb steaks with the mash and beans and any extra sauce drizzled over.