Peppered lamb minty butter bean mash
Ingredients
- 2 x 410g cans butter beans drained and rinsed
- 6 tbsp olive oil
- 1 garlic clove crushed
- juice of 1 small lemon
- small handful mint leaves, roughly chopped
- 4 leg of lamb steaks, weighing about 140g/5oz each
- 1 tbsp coarsley ground black pepper
- 85g bag watercress to serve
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