This is an absolute favourite in our house (apart from my vegetarian daughter)! We buy minted lamb steaks not chops and the shops are so small and expensive. We love the steaks and even though you need to cook them slightly longer they taste just as good. If you do prefer chops then fill your boots.
So the meat part is simple. Buy however many minted lamb steaks (or chops) from your local butcher. Cook on a skillet (frying pan or BBQ), cook on each side for 4 min each side.
Mash!!
Sauté one chopped leek with a knob of butter in a saucepan. Sauté for approx 5 min until they are soft. Drain 2 tins of butterbeans and rinse. Add these to the leeks. Use one of the butterbean tins and half fill this with cold water, add this to the butterbean pan. Season with salt & pepper. Using a hand blender puree the butterbeans, add a little more water if its too dry. Heat the puree on the hob. This takes only a few minutes.
Plate up.. Add a big dollop of mash on your plate, cooked lamb on top and serve with your favourite steamed veggies (ours is shredded cabbage and glazed carrots).
Bon Appetite
Slow Carb Life 