Peppered lamb & minty butter bean mash

Make the perfect supper for friends in just 30 minutes

  • Ready in 20-30 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 498
  • fat 32g
  • saturates 9g
  • carbs 18g
  • sugars 0g
  • fibre 6g
  • protein 36g
  • salt 1.5g


  • 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


  1. 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.

  2. 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.

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