Lamb with tapenade & butterbean mash

Lamb with tapenade & butterbean mash

When we went to the French tourist trap that is known as St. Paul de Vence recently, Husband insisted on buying a jar of tapenade (despite my “Oh for God’s sake we can buy that in Waitrose” disapproving stare). So it was only fair that I incorporated this delicious (if overpriced) paste into a recipe when we got home.

Lamb with tapenade & butterbean mash

Ingredients

Serves 2 (easily doubled up)

2 tsp tapenade

1 tbsp rapeseed or olive oil

2 pork steaks (I actually used thick hand cut lamb cutlets but we gobbled them up before I had time to take a photograph – sorry)

400g tin butterbeans

150ml vegetable stock

Garlic clove, sliced

Method

Mix the tapenade with the oil and brush over the lamb cutlets.

Put butterbeans, stock and garlic into a pan. Bring to the boil and simmer for 10 mins. Season and mash until smooth. Keep warm.

Grill or griddle the lamb – until the fat is crisp and the meat pink and juicy. Serve on top of the mash, add another dollop of tapenade and accompany with lightly cooked green runner beans (or any other green veg that you like/have handy).