Lamb Cutlets Recipe with Pesto and Beans

Lamb cutlets with pesto and beans

  • serves 2
  • Easy

Check out this super simple lamb recipe. These cutlets are quickly marinated to deepen the juicy flavour, serve with a fresh pesto bean salad for an easy midweek meal ready in just 20 minutes

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*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.

Check out more of our best lamb recipes here...

Lamb Shawarma Recipe with Broad Beans

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Nutritional Information

  • Kcals 623
  • Fat 42g
  • Saturates 16.4g
  • Carbs 25.3g
  • Sugars 7.1g
  • Fibre 4.7g
  • Protein 33.5g
  • Salt 1.3g
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