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
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.
You can use potatoes instead of butter beans with this recipe if you prefer.