Oct Lamb with Tapena

Tapenade lamb with butter bean mash

  • Serves 4
  • Ready in 35 minutes
  • Easy
Lamb doesn't have to be expensive, as this easy lamb shoulder chops recipe with a tapenade marinade shows.

Nutritional info per serving

  • Calories454kcals
  • Fat16.5g (5.9g saturated)
  • Protein45.3g
  • Carbohydrates33g (3.7g sugar)
  • Salt3.4g

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  • 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.
  • A glass of red should wash this down nicely. The fruity Spanish grape variety Tempranillo would be a great buy.

From October 2006

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