We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Lamb cutlets with cannellini beans and Parmesan dressing
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Lamb cutlets with cannellini beans and Parmesan dressing
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
654Kcal
Fat
44gr
Saturates
12gr
Carbs
21gr
Sugars
5gr
Fibre
11gr
Protein
43gr
Salt
2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 tsp Dijon mustard
- 1 garlic clove, chopped
- 2 anchovies, very finely chopped
- 150ml olive oil, plus extra for brushing
- juice and zest of 1 lemon
- 4 tbsp grated Parmesan
- 70g wild rocket
- 12 lamb cutlets (approx 550g)
- 2 x 410g tins cannellini beans, drained and rinsed
- 1 tbsp white or red wine vinegar
Step by step
Get ahead
Make the dressing the day before.
-
For the dressing, whiz the mustard, garlic, anchovies, 100ml of the olive oil and the lemon juice in a food processor or blender. Pour into a bowl, then stir in the lemon zest, the grated parmesan and half of the rocket, chopped.
-
Preheat a griddle pan or barbecue. Brush the lamb cutlets with oil and season. Griddle or barbecue the cutlets over a high heat for 2-3 minutes on each side until brown and crisp.
-
Put the cannellini beans in a pan with the remaining olive oil and the vinegar; season well. Heat gently for a few minutes to warm through, then stir in the rest of the rocket. Serve the lamb on a bed of beans and rocket with the dressing drizzled over.
TipThese lamb cutlets are equally good cooked on the barbecue or done indoors on a griddle.