Lamb Cutlets Recipe with Pesto and Beans

Lamb cutlets with pesto and beans

Name: Lamb cutlets with pesto and beans
Total time: 20 min
Yield: serves 2
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

20 minutes + marinating
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

August 2, 2018 at 4:20 pm

*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.