Try making your own pesto for this lamb dish with our homemade pesto recipe. Also check out our lamb chops with mint sauce potatoes, grilled lamb cutlets, lamb ribs and more lamb recipes.


  • 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


  • 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.


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