Pepper Lamb with Crushed Butter Beans
Pepper Lamb with Crushed Butter Beans



  • 2 x 400g tins of butter beans, drained
  • 5 tbsp olive oil
  • 1 crushed garlic clove
  • 1 lemon, juice only
  • Small handful of mint, leaves chopped
  • 4 lamb leg steaks
  • 1 tbsp ground black peppercorns
  • 85g peppery leaves, to serve
  • Add the beans, 4 tbsp of oil, 3 tbsp of water and the garlic to a pan to heat through. Smash thoroughly with a fork until a rough mash is produced, then stir in the mint and lemon, and season. Set aside and keep warm.
  • Season the meat well with the black pepper and some salt, then heat the remaining oil until searing in a pan, and cook the leg steaks for 3 mins on each side or to your liking. Serve on a bed of the mash, and drizzle with the pan juices mixed with a few splashes of water, alongside some green leaves.
20 mins
4 serving

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