*This recipe is gluten-free according to industry standards
Ingredients
- lamb cutlets 4
- olive oil a splash
- sherry vinegar 2 tbsp
- cannellini beans 400g tin
- red onion ½, finely chopped
- baby plum tomatoes 12, quartered
- fresh pesto 3 tbsp
- rocket a handful
Method
-
Step 1
Put the lamb cutlets in a dish, drizzle with a splash of oil and 1 tbsp vinegar, and season well. Leave for 10 minutes at room temperature.
-
Step 2
Gently heat the beans and their liquid in a small pan then drain well and tip into a bowl. Add the onion, tomatoes, pesto and another tbsp of sherry vinegar, and toss.
-
Step 3
Heat a griddle pan over a high heat. Cook the lamb cutlets for 2-3 minutes each side, depending on the thickness, then rest for 5 minutes. Stir the rocket through the beans and serve with the lamb.
Nutritional Information
- Kcals 623
- Fat 42g
- Saturates 16.4g
- Carbs 25.3g
- Sugars 7.1g
- Fibre 4.7g
- Protein 33.5g
- Salt 1.3g