CHAOSTOCOSMOS

Tuesday, 10 November 2015

Peppered lamb & minty butter bean mash


Based on this recipe at BBC Good Food, those of you who know Slimming World will know that this dish qualifies for the Extra Easy SP plan.

Ingredients


    2 x 410g cans butter beans, drained and rinsed
    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 (all visible fat removed)
    1 tbsp coarsley ground black pepper
    85g bag watercress, to serve

Method


    Put the butter beans, 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.
    Season each lamb steak with the black pepper and a sprinkling of salt. Heat 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.
Pamela is a former accountant, recovering journalist and international cat herder, disabled and chronically sick with Myalgic Encephalomyelitis, Fibromyalgia and Cervical spondylosis, fluent in three languages; English, Spanish and Rubbish. Mostly writes in the latter. She likes Genealogy, Model Railways and Cats.

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