Lamb Chops & Butter Bean Mash

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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.

  • Prep: 10 mins
  • Cook: 15 mins
  • Serves: 4 Servings


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.

Nutritional information

Energy (kcal) 412
Fat (g) 18.2
Sat fat (g) 8.6
Carbs (g) 20.4
Sugar (g) 7.9
Fibre (g) 8.3
Protein (g) 37.5
Salt (g) 1.7


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

40g parmesan

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


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