Garlic Lamb Cutlets With Crushed Rosemary Cannellini Beans
Serves 2
INGREDIENTS:
4-6 lamb cutlets, depending on size
2 tbsp olive oil
4 garlic cloves, sliced
Juice of ½ lemon
For the Crushed Rosemary Cannellini Beans
1 tbsp olive oil
400g can cannellini beans, drained and rinsed
1 tbsp finely chopped rosemary, plus extra to garnish
sea salt and freshly ground black pepper
METHOD:
1. Place the lamb cutlets in a bowl, and add the garlic, olive oil and season with sea salt and freshly ground black pepper. Using your hands (clean ones of course!), rub the garlic, olive oil and seasoning into the lamb. Cover the bowl with clingfilm, and transfer to a fridge to marinate for 30 minutes.
2. Place a griddle or frying pan over a medium-high heat until hot. Then add the lamb cutlets and cook for 4 minutes on each side. Set aside while you prepare the crushed cannellini beans.
3. For the crushed rosemary cannellini beans, add the tablespoon to a saucepan over a low heat. Pour in the cannellini beans and season with sea salt and freshly ground black pepper. Using a potato masher, gently squash the beans - you want them to be crushed rather than mashed. Stir in the rosemary, and heat through.
4. Spoon the beans onto two warmed plates and arrange the lamb alongside. I usually finish this with a drizzle of my best extra virgin olive oil and an extra sprinkling of freshly chopped rosemary.
