Ingredients:
3 x 410 g cans butter beans, drained and rinsed
600 ml vegetable stock
4 lamb shoulder chops
2 garlic cloves
1 tbsp chopped capers
1 tbsp olive oil
2 tsp tapenade
Mixed peppercorns, crushed
How to Make:
1. Mix the tapenade, capers and olive oil together in a small bowl. Brush the marinade over the lamb chops and set aside to marinate.
2. Put the butter beans, stock and garlic into a saucepan. Bring to the boil and simmer for 15 minutes. Whizz using a hand blender or mash really well, until smooth. Season to taste and keep warm.
3. Heat a griddle pan until hot. Add the chops and cook for 5-8 minutes, turning, until cooked to your liking.
4. Spoon the butter bean mash on 4 plates, season with crushed mixed peppercorns, if you like, and place a lamb chop on top. Serve with steamed green beans on the side.
[Source: channel4.com]
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