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)
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.
- 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. And if you have open jars of Indian or Thai curry paste, brush onto chops for an instant marinade.
- Wine note: A glass of red should wash this down nicely. The fruity Spanish grape variety Tempranillo would be a great buy.