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Lamb with white bean and fennel mash

This elegant meal for two is perfect for date night: lamb cutlets are served on a white bean and fennel purée with a refreshing Med-style salad.

Serves 2

Prep Time 10 min

Cooking Time 10 min


  • 1 garlic clove, crushed
  • 1tsp gluten-free dijon mustard
  • 6 french-trimmed lamb cutlets, or 2 x 125g lamb leg steaks
  • 2tsp olive oil
  • 1 fennel bulb, thinly sliced
  • 400g can cannellini beans, drained
  • 75ml white wine


  • For the salad
  • 2tsp olive oil
  • 1tbsp balsamic vinegar
  • 30g pitted olives
  • 60g baby spinach
  • 1 small pepper, chopped
  • 2 tomatoes, chopped


  1. Mix the garlic and mustard together and spread over the lamb. Season with black pepper.
  2. Heat 1tsp olive oil in a pan, add the fennel and cook over a medium heat for 5 min until soft. Add the cannellini beans and wine and simmer for 5 min. Blend with a stick blender until smooth.
  3. Meanwhile, heat the remaining oil in a pan and cook the lamb
    for 2–3 min on each side or until cooked to your liking.
  4. Whisk the oil and vinegar together to make a dressing. Toss the remaining salad ingredients together, drizzle over the dressing and serve with the mash and lamb, seasoned with black pepper.

Nutrition per serving

Read more on how we calculate nutrition.
496 35g 22g 6.1g 15g 9.5g 1g 126mg 23g 5.4mg

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