BBQ Lamb Steaks with Cheesy Potato Mash and Garlic Beans

Steps

1. a large pot of salted water to the boil. Preheat BBQ hot plate or grill to medium to high (if using).
2. Cook potatoes in pot of boiling water until very soft, 12–15 minutes. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper and keep warm.
3. While potatoes are cooking, prepare the vegetables. Trim ends off beans and finely slice spring onion (if using). Set aside.
4. Pat lamb dry with paper towels. Heat oil in a large fry-pan on medium to high heat. Cook lamb for 2–3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove pan from heat, add BBQ sauce to coat lamb, tossing for 10–20 seconds. Alternatively, cook lamb on BBQ and drizzle over BBQ sauce. Set aside, covered, to rest for 5 minutes then slice thinly against the grain.
5. Wipe out same pan with a paper towel. Heat butter on medium heat and fry beans for 2 minutes until bright green and tender. Add garlic and toss to coat and fry a further minute. Season to taste with salt and pepper.
6. Fold corn, cheese and spring onion (if using) through mash. Season to taste with salt and pepper.
7. Place lamb slices onto plates with some cheesy potato mash. Serve garlic beans on the side.