Lamb cutlets with pesto and beans
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 2
Ingredients
- 4 lamb cutlets
- a splash olive oil
- 2 tbsp sherry vinegar
- 400g tin cannellini beans
- ½ red onion, finely chopped
- 12 baby plum tomatoes, quartered
- 3 tbsp fresh pesto
- a handful rocket
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.
