Minted lamb steaks and butter bean mash Recipe

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  • Healthy






20 min

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.

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Top Tip

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