Lamb cutlets with pesto and beans
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 2
Skip to ingredients
- 4 lamb cutlets
- a splash olive oil
- 2 tbsp sherry vinegar
- 400g tin cannellini beans
- ½ red onionfinely chopped
- 12 baby plum tomatoesquartered
- 3 tbsp fresh pesto
- a handful rocket
Nutrition: per serving
- kcal623
- fat42g
- saturates16.4g
- carbs25.3g
- sugars7.1g
- fibre4.7g
- protein33.5g
- salt1.3g
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.
