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    Lamb with Broad Beans, Shallots and Mint

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    Lamb with Broad Beans, Shallots and Mint

    You need a lean cut of new-season lamb for this spring dish. Hang on to the recipe for winter as well, though, and buy frozen podded broad beans – pop out the inner kernels from the outer membrane.

    • Preparation time: 15 minutes
    • Cooking time: 22 minutes, plus resting
    • Total time: 37 minutes, plus resting 40 minutes

    Serves: 4


    • 1 tbsp Olive oil
    • 2 tbsp Unsalted butter
    • 4 Boneless lamb loin fillets
    • 4 Shallots
    • 150g Podded broad beans
    • 150ml Lamb stock
    • 2 Mint sprigs, leaves only


    1. Set a heavy-bottomed frying pan over a medium-high heat, add the olive oil and 1 tbsp butter and brown the lamb on all sides. Continue to cook for 5–7 minutes, turning the meat. The lamb will cook quickly and should be served pink. Remove from the pan and leave to rest in a warm place for about 10 minutes.
    2. About 5 minutes before serving, melt the remaining butter in the pan. Add the shallots and cook for 1 minute, then add the broad beans and enough stock just to cover. Bring to the boil and cook for about 2 minutes. Add the fresh mint leaves and season.
    3. Slice the lamb (the meat is tender, so can be sliced quite thickly) and divide between 4 warm plates. Spoon the beans alongside the slices and serve.

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    Drinks recommendation

    This is a supremely wine-friendly dish, great with just about any red, but claret would be the traditional English choice for lamb.


    Average user rating

    5 stars