Spicy lamb cutlets with butter bean mash

Spicy lamb cutlets and a smooth butter bean mash make a tasty combination in this quick to cook recipe from Jo Pratt
By Jo Pratt
Spicy lamb cutlets with butter bean mash
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 800 g tinned butter beans, drained
  • 75 ml chicken stock
  • 1 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • small handful of coriander leaves, chopped
  • salt, and freshly ground black pepper

For the lamb:

  • 4-6 lamb cutlets
  • olive oil, to brush
  • 2 tsp garam masala
  • oven-roasted tomatoes, to serve


1. Place the beans, stock, mustard and olive oil in a saucepan and heat together until the beans are hot and the liquid is just beginning to simmer.

2. Remove from the heat, roughly mash with a potato masher, stir in the coriander and season well. Keep the mash warm while you cook the lamb.

3. Lightly brush the cutlets in a little olive oil and then sprinkle the garam masala and a little salt on both sides.

4. Heat a griddle or frying pan to high and cook the cutlets for 3-4 minutes each side.

5. Serve immediately with the mashed beans and some oven roasted tomatoes.

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