Lightly dust lamb cutlets with spice mix and allow to stand for 5 minutes. Grill or pan fry lamb until cooked as desired.
Meanwhile to make the Bean Mash, heat oil in a small saucepan, add garlic and cook for 1 minute, stirring continuously. Add Edgell Butter Beans and heat through, stirring regularly. Mash well with a potato masher. Stir in milk and Parmesan cheese.
Serve the bean mash topped with the cooked cutlets, accompanied with Birds Eye SteamFresh Vegetables.