Easy to prepare, Marinated lamb with Haricot Bean Mash is perfect for midweek supper or even a special weekend dinner. Marinating the lamb really adds flavour to this simple and healthy meal.
- Quick to prepare
- Easy
- Perfect Midweek Meal
There's more to mash than just potatoes
Mash doesn't always have to mean potatoes. Mashed potatoes are great! Its hard to beat my Sausage, Mash and Onion Gravy when you are looking for homemade comfort food but it can be a little dull if you have it too often.
Step up your game by using other root vegetables such as carrots, swede or celeriac or a mixture of roots. Add some garlic and chilli, yum! But also consider making mash with beans.
Different varieties will give different flavours and textures. I really like mashed haricot (navy) beans which are a great foil for extra flavours such as the garlic and fresh thyme as I have used here. It's a soft mash, wetter mash but really makes a tasty change.
Served with marinated lamb this dish takes minutes to prepare but the flavour of lamb is dramatically improved if you leave it to marinate for a while. I would say 1 hour minimum but up to 24 hours is fine.
A little thinking ahead will really pay dividends. When serving for a midweek meal, I will either pop the lamb into the marinade the night before or in the morning. Then when it comes to cooking its ready to go.
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How To Make Marinated Lamb with Haricot Bean Mash Step by Step
Marinated Lamb with Haricot (Navy) Bean Mash
Ingredients
- 4 lamb leg steaks
- 2 tablespoon extra virgin olive oil
- 2 tablespoon lemon juice
- 2 clove garlic crushed
- 1 teaspoon chopped fresh thyme plus extra thyme to garnish
- salt and freshly ground black pepper
Bean Mash
- 1 tablespoon extra virgin olive oil
- 1 small onion chopped
- 1 clove garlic crushed
- 1 teaspoon chopped fresh thyme
- 60 ml milk
- 25 g butter
- 2 x 400 g cans haricot (Navy) beans rinsed and drained
Instructions
- Mix together the oil, lemon juice, garlic and thyme in a shallow non-metallic dish. Season with salt and pepper Add the lamb steaks and turn over so that they are covered in the marinade
- Cover and allow the lamb to marinate for at least 1 hour or for up to 24 hours in the refrigerator.
To make the mash
- Heat the oil for the mash in a saucepan and gently sauté the onion for 5 minutes until soft, add the garlic and cook for 1 minute. Add the butter and milk. Stir in the beans and heat gently stirring occasionally while you cook the lamb.
- Remove the lamb from the marinade and cook under preheated grill or on a ridged griddle pan for 3–4 minutes each side. Transfer to a warm plate and allow to rest for a minute or two.
- When the beans are piping hot, Season with salt and pepper. Remove from the heat and mash with a potato masher. Spoon onto serving plates and place the lamb on top, spooning any juices that have come from the meat during resting.
- Garnish with a few thyme sprigs and serve.
Eb Gargano| Easy Peasy Foodie says
What a lovely recipe! I am a big fan of meals like this which are easy enough to make midweek, but delicious and beautiful enough to serve for a special meal - perfect! Thanks for linking it up to #CookBlogShare 😀 Eb x
Jacqui Bellefontaine says
pleasure! we should all treat ourselves during the week to a special meal too!
Corina Blum says
This sounds delicious - the marinated lamb looks lovely! I have to admit I rarely make any kind of mash as my hubby doesn't like it but I know it would be right up my street - I'll have to try the bean mash for lunch one day!
Jacqui Bellefontaine says
I think i have convinced Mr B with this one, he loved the flavour.
Mandy says
My kids really enjoy lamb and this looks like a tasty way of preparing it. I'm more interested in the haricot bean mash though! I make butterbean mash sometimes but your version sounds gorgeous. Definitely a must-try.
Jacqui Bellefontaine says
Thanks Mandy I'm sure you will love it.
Michelle Frank | Flipped-Out Food says
I love meals that let me marinate the meat the night before—and then it cooks up ripping quick! This haricot bean mash looks fantastic as well. YUM! #cookblogshare
Jacqui Bellefontaine says
I know and they flavour is so enhanced by doing so its definitely worth the wait.