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Lamb cutlets with cannellini beans and Parmesan dressing


Serves: 4
timePrep time: 15 mins
timeTotal time:
Lamb cutlets with cannellini beans and Parmesan dressing
Recipe photograph by Martin Poole

Lamb cutlets with cannellini beans and Parmesan dressing


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
654Kcal
Fat
44gr
Saturates
12gr
Carbs
21gr
Sugars
5gr
Fibre
11gr
Protein
43gr
Salt
2gr

Sarah Randell

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.

See more of Sarah Randell’s recipes
Sarah Randell

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.

See more of Sarah Randell’s recipes

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.

  1. 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.

  2. 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.

  3. 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.

    Tip

    These lamb cutlets are equally good cooked on the barbecue or done indoors on a griddle.

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