Recipes
Lamb
Butter bean
Tapenade lamb with butter bean mash

Tapenade lamb with butter bean mash

Name: Tapenade lamb with butter bean mash
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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)

Easy
October 2006

Easy
October 2006

Test kitchen approved

Serves 4
Ready in 35 minutes

Lamb doesn’t have to be expensive, as this easy lamb shoulder chops recipe with a tapenade marinade shows.

Nutrition: per serving

Calories: 454kcals
Fat: 16.5g (5.9g saturated)
Protein: 45.3g
Carbohydrates: 33g (3.7g sugar)
Salt: 3.4g

Nutrition: per serving

Calories: 454kcals
Fat: 16.5g (5.9g saturated)
Protein: 45.3g
Carbohydrates: 33g (3.7g sugar)
Salt: 3.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

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)

Method

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.

delicious. tips

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.

Fancy getting a copy in print?

Subscribe to our magazine