Lamb and Butterbean Stew with Mint

Lamb and Butterbean Stew with Mint


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This is a super easy meal with only five main ingredients. It's best served with mashed potatoes to soak up the sauce.


Serves: 4 

  • 2 tablespoons (40ml) of olive oil
  • 400g lamb leg steaks, cubed
  • 1 onion, sliced
  • 500g cherry tomatoes
  • 1 tin (400g) butter beans, drained
  • large bunch of fresh mint

Preparation:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Heat oil in a large frypan, then brown the lamb over a high heat for 3 - 4 minutes. Add the sliced onion and cook until slightly softened.
  2. Sprinkle over some mint leaves, salt and pepper. Stir in the cherry tomatoes and leave to simmer for 20 minutes, stirring occasionally. The tomatoes will start to cook down to make a sauce.
  3. Just before serving, stir in butter beans and cook until warmed through. Add the remainder of the mint leaves and serve.

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