Lamb with butter beans and garlic recipe

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  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 745 calories / serving
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Lamb with butter beans and garlic HERO

Heat the oven to Gas Mark 7, 210°C, fan 190°C.

Place the butter beans in a small roasting tin with the crushed garlic, red pepper, courgettes and rosemary leaves, add the lamb chops and drizzle with oil and add plenty of seasoning. Roast for 25 minutes.

Serve hot (with a green salad on the side, if liked), reserving some of the butter bean and veg mixture for tomorrow's lunch.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2 x 400g (13oz) tins butter beans, drained
  • 2 cloves garlic, crushed
  • 2 red peppers, deseeded and sliced
  • 2 courgettes, sliced
  • 3 sprigs rosemary, leaves snipped
  • 4 lamb chops or cutlets
  • 2tbsp olive oil
  • green salad, to serve (optional)
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  • Energy 3098kj 745kcal 37%
  • Fat 60g 86%
  • Saturates 28g 140%
  • Sugars 8g 9%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 22.1g Protein 31.1g Fibre 9.9g

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