Affordable Family Favourites, Azmina Govindji, Quick & Easy Recipes, Winter Warmers
August 1, 2018
This tasty high fibre side is tasty enough to eat on its own or with your Sunday lunch. With the amazing flavours of the mustard, garlic and parmesan, this mash packs a punch!
This delicious recipe was made by Azmina Govindji for Love Canned Food.
1Heat a non-stick griddle or frying pan till hot.
2Add salt, pepper and rosemary to each side of the chops and cook over a high heat (3-4 minutes each side). Then remove from pan, cover and rest for 10 mins.
3Meanwhile, heat oil in non-stick pan and add the shallots and garlic. Stir-fry for about 3-5 minutes, adding 2 tablespoons of water, to soften.
4Add the butter beans with half the milk, lower the heat and warm through for a few minutes.
5Remove from heat, add the soft cheese, milk, mustard and black pepper. Blend till crushed or creamy, as you like (a bullet smoothie maker works well). Add a little more milk if you prefer.
6Stir in the parmesan, parsley and chives.
7Serve with charred lamb chops, instant gravy and warmed baby carrots.
2 x 400g canned butter beans
2 x 300g canned whole baby carrots
2 tsp olive oil
4 shallots, peeled and finely chopped
2 tsp crushed garlic
100 ml semi skimmed milk
100g low fat soft cheese
2 tsp mustard
Coarse black pepper
15g fresh parsley, roughly copped
15g fresh chives, snipped
For the chops:
8 lamb chops
Good pinch of salt
Black pepper, as desired
2 tsp dried rosemary
You must be logged in to post a comment.