- 2 tsp tapenade (olive paste)
- 1 tbsp capers, finely chopped
- 1 tbsp olive oil
- 4 lamb shoulder chops (we used ASDA Smartprice)
- 3 x 410g cans butter beans, drained and rinsed
- 600ml vegetable stock, hot
- 2 garlic cloves
- Mixed peppercorns, crushed, to serve (optional)
- Mix the tapenade, capers and olive oil together in a small bowl. Brush the marinade over the lamb chops and set aside to marinate.
- 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.
- Heat a griddle pan until hot. Add the chops and cook for 5-8 minutes, turning, until cooked to your liking.
- 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.
- Dried butter beans are a cheaper option – just soak them in water overnight before cooking. If you can’t get hold of shoulder chops you can use loin or chump chops but they are more expensive.
- A glass of red should wash this down nicely. The fruity Spanish grape variety Tempranillo would be a great buy.