Lamb with tapenade & butterbean mash - Rest Less
When we went to France recently, Husband insisted on buying a jar of tapenade (despite my "For God's sake we can buy that in Waitrose" disapproving stare).
Ingredients
- 2 tsp tapenade
- 1 tbsp rapeseed or olive oil
- 2 pork steaks (I actually used thick hand cut lamb cutlets but we gobbled them up before I had time to take a photograph – sorry)
- 400g tin butterbeans
- 150ml vegetable stock
- Garlic clove, sliced
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