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    Glazed lamb with crushed butterbeans

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    Glazed lamb with crushed butterbeans

    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 2 Garlic cloves
    • 2 Rosemary sprigs, leaves chopped
    • 4 tbsp Olive oil
    • 1 tbsp Redcurrant jelly
    • 4 x 150g Lamb leg steaks
    • 840g Butterbeans, drained


    1. Mash the garlic and rosemary leaves in a pestle and mortar with a pinch of salt; stir in 3 tbsp olive oil. Scrape into a dish with the lamb steaks, turning the meat to coat. Set aside for 5 minutes.
    2. Place a large frying pan over a medium heat; remove the excess marinade off the lamb and reserve; season the steaks well and sear in the pan for 1 minute on each side. Smear a little redcurrant jelly over the steaks; cook them for 1 minute more on each side, until golden and glazed; rest on a warmed plate. Wipe the pan with kitchen paper if it looks very dark.
    3. Turn the heat to low; add the reserved marinade to the pan. Cook for 1 minute, stirring. Add the butterbeans and 125ml water. Bring to the boil; simmer for 5 minutes. Crush the beans with a wooden spoon as they cook – add the rest of the oil and a dash of hot water if needed, until a rough mash forms; season. Serve with the lamb and some steamed green veg.

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