This is a nice alternative to the traditional Sunday roast, and includes an innovative mash using butter beans in place of potatoes.
Lamb Cutlets with Butterbean Mash
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Ingredients:
- 8 Lamb rack cutlets
- 1tbsp olive oil
- 1 onion, chopped
- 3 cloves of garlic, finely chopped
- 2 x 400g cans of butterbeans, drained
- 1 tbsp rosemary, finely chopped
- Zest and juice of ½ a lemon
Method:
- Griddle or grill the lamb cutlets.
- Heat the oil in a deep sided frying pan or wok.
- Add the onion and fry until soft, add garlic and continue frying for 1 minute.
- Add drained butterbeans with 2 Tbsp water, gently heat through, then mash with a potato masher.
- Add a further splash of olive oil to the butter bean mash if dry.
- Stir in rosemary and serve with lamb cutlets.
Hints and Tips
- Butterbean mash is also delicious served with pork chops or sausages.
- Try using different varieties of beans to make your mash.
Recipe courtesy of www.cannedfood.co.uk
Tagged in Recipes